Preparation and Crystal Structure Characteristics of Starch-Ligand Complex
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    Abstract:

    In the study,B-type microcrystal starch was firstly dissolved in DMSO and dispersed in the hot water,and then mixed with a certain proportion of the stearic acid,monostearin,palmitic acid and isoamyl alcohol,through crystallizing,centrifuging washing and formation of starch-ligand complex were acquired.X-ray diffractometer were used to analyze those complexes.the crystal structure of V-type complex was achieved at the ratio of monostearin to starch and stearic acid to starch is 1∶4 and 1∶5,respectively.

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LIU Yan-qi, QIN Ling-xiang, WANG Xiao-jing. Preparation and Crystal Structure Characteristics of Starch-Ligand Complex[J]. Journal of Food Science and Biotechnology,2010,29(4):488-490.

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  • Online: June 17,2014
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