Observations on the crystallization and melting of maltopentaose hydrate

被引：6
作者：
Moates, GK [1 ]
Noel, TR [1 ]
Parker, R [1 ]
Ring, SG [1 ]
Cairns, P [1 ]
Morris, VJ [1 ]
机构：
[1] INST FOOD RES, DEPT BIOCHEM & FOOD BIOPHYS, NORWICH NR4 7UA, NORFOLK, ENGLAND
来源：
CARBOHYDRATE RESEARCH | 1997年 / 299卷 / 1-2期
关键词：
maltopentaose; crystallization; melting;
D O I：
10.1016/S0008-6215(96)00334-5
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The crystallization of maltopentaose from concentrated aqueous mixtures was studied by differential scanning calorimetry, X-ray diffraction and polarised light microscopy. Under the conditions of study it was observed that maltopentaose crystallized as a hydrate, with single crystals assembling into spherulitic structures. The crystalline hydrate melted at 78 degrees C with an enthalpy of fusion of 53 J g(-1). (C) 1997 Elsevier Science Ltd.
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收藏
页码：91 / 94
页数：4
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