X-Ray Diffractometric Studies on Starches Part VI.

DOI Web Site 参考文献13件 オープンアクセス
  • HIZUKURI Susumu
    The Institute of Scientific and Industrial Research, Osaka University

書誌事項

タイトル別名
  • Crystalline Types of Amylodextrin and Effect of Temperature and Concentration of Mother Liquor on Crystalline Type

この論文をさがす

説明

A linear amylodextrin (average degree of polymerization 12.6) from sweetpotato was crystallized at different temperatures and from different concentrations of solution, and the crystalline type of the recrystallized amylodextrin was examined by X-ray diffraction. It was shown that the crystal type was dependent on the crystallization conditions. The conditions required for the formation of A-, C- and B-type crystals were limited by the following functional relations: 2.5T+C>84, 72<2.5T+C<84, and 2.5T+C<72, respectively, where T is the temperature (°C) at which the amylodextrin was crystallized and C is the concentration (%) of the amylodextrin solution. This relation showed that high temperatures and high concentrations of amylodextrin were favorable for A-type crystal formation and low temperatures and concentrations for B-type crystals, and that the type of crystals formed was more affected by temperature than concentration of the solution.

収録刊行物

参考文献 (13)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ