引用本文:
Yan Qi LIU, Jiu Gao YU, Xiu Ping SUN. The Preparation of B-type Starch Spherocrystals by Freezing Crystallization[J]. Chinese Chemical Letters,
2004, 15(7): 853-855.
Citation: Yan Qi LIU, Jiu Gao YU, Xiu Ping SUN. The Preparation of B-type Starch Spherocrystals by Freezing Crystallization[J]. Chinese Chemical Letters, 2004, 15(7): 853-855.
Citation: Yan Qi LIU, Jiu Gao YU, Xiu Ping SUN. The Preparation of B-type Starch Spherocrystals by Freezing Crystallization[J]. Chinese Chemical Letters, 2004, 15(7): 853-855.
The Preparation of B-type Starch Spherocrystals by Freezing Crystallization
摘要:
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.
English
The Preparation of B-type Starch Spherocrystals by Freezing Crystallization
Abstract:
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.
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