Enthalpy Change of Amylose Triiodide Complex Formation
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説明
<jats:title>Abstract</jats:title><jats:p>The enthalpy change (Δ<jats:italic>H</jats:italic>) of amylose‐triiodide complex formation under the presence of excess KI was directly determined by calorimetric measurement at 25°C for amylose with a degree of polymerization of 50,150 and 2500. The Δ <jats:italic>H</jats:italic> depended of the degree of saturation for bound triiodide ions. The average number of created hydrogen bonds per glucose residue through the coloring process was estimated on the basis of the following consideration: The heat of evolution comes from excess energy as the difference between energy from the overdone conformational change of amylose lattice due to the cooperative formation of hydrogen bonds and the energy required for the intrinsic electronic change of bound iodide ions. As a result, the number of created hydrogen bonds increased with the DP.</jats:p>
収録刊行物
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- Starch - Stärke
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Starch - Stärke 32 194-197, 1980-01-01
Wiley