The Preparation of B-type Starch Spherocrystals by Freezing Crystallization

The B-typed starch spherocrystals were prepared by the dissolution and freezing crystallization of acid-hydrolyzed starch obtained by the mild hydrolysis of maize starch. The spherocrystals were characterized with scanning electron microscope (SEM), X-ray diffraction, thermogravimetry (TG) and gel pervasion chromatogram (GPC). The results show that the preparation was a B-type spherocrystal with the average degree of polymerization of 14 glucose units, and the average diameter of crystal particles was about 7μm.

作 者： Yan Qi LIU Jiu Gao YU Xiu Ping SUN   作者單位： College of Science,Tianjin University,Tianjin 300072  刊 名： 中國(guó)化學(xué)快報(bào)(英文版)  ISTIC SCI 英文刊名： CHINESE CHEMICAL LETTERS  年，卷(期)： 2004 15(7)  分類號(hào)：   關(guān)鍵詞： Starch spherocrystal   freezing crystallization   crystallinity   acid-hydrolyzed maize starch   X-ray diffraction  

【The Preparation of B-type Starch Sph】相關(guān)文章：

Rayleigh-Taylor不穩(wěn)定性的SPH模擬04-26

Preparation of TiO2-activated carbon complex membranes and their photoelectrocatalytic activity04-27

Preparation and Characterization of Refuse Derived Fuel for Pyrolysis and Gasification by Bindless High Pressure Briquet04-26

Preparation and characterization of mixed hydroxy-Fe-Al pillared montmorillonite with large basal spacing04-26

Preparation and mechanism of Fe3O4/Au core/shell super-paramagnetic microspheres04-26