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：   關(guān)鍵詞： Starch spherocrystal   freezing crystallization   crystallinity   acid-hydrolyzed maize starch   X-ray diffraction  

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