The salt-induced crystallization behavior of potato amylose

被引：0

作者：

Wen, Yan ^{[1
]}

Kang, Haiqi ^{[2
]}

Wang, Danli ^{[1
]}

Qiu, Xueyan ^{[1
]}

Lian, Xijun ^{[3
]}

Li, Lin ^{[4
,5
]}

机构：

[1] School of Science, Tianjin University of Commerce, Tianjin, China

[2] Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China

[3] Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin,300134, China

[4] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

[5] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China

来源：

Standardization News | 2014年 / 66卷 / 9-10期

关键词：

Positive ions - X ray powder diffraction - Cyclodextrins - Crystalline materials - Fourier transform infrared spectroscopy;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The salt-induced crystallization behavior of potato amylose was probed by measurement of fluorescent inversive microscope, X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The crystalline patterns and granular structures of potato amylose in the presence of salt were highly dependent on the type and concentration of salt as well as the amylose content. High amylose content and low salt concentration (specifically 4% of amylose content and below 0.1 mol/L of salt in this study) favored the organization of double-stranded helices into regular assemblies. Salt was proposed to act on the crystallization of potato amylose mainly via the cation-starch interactions occurring between the cations of salt and the negatively charged phosphate groups and free hydroxyl groups of potato amylose. The difference in the crystalline growth mode of potato amylose with different concentrations might be attributed to different nature of cations, especially the charge density. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

引用

页码：857 / 864