Gelation and Structural Formation of Amylose by In Situ Neutralization as Observed by Small-Angle X-ray Scattering

被引：6

作者：

Yamamoto, Kyoko ^{[1
]}

Suzuki, Shiho ^{[2
]}

Kitamura, Shinichi ^{[2
]}

Yuguchi, Yoshiaki ^{[1
]}

机构：

[1] Osaka Electrocommun Univ, Grad Sch Engn, 18-8 Hatsu Cho, Neyagawa, Osaka 5728530, Japan

[2] Osaka Prefecture Univ, Grad Sch Life & Environm Sci, Naka Ku, 1-1 Gakuen Cho, Sakai, Osaka 5998531, Japan

来源：

GELS | 2018年 / 4卷 / 03期

关键词：

amylose; in situ neutralization; gelation; small-angle X-ray scattering; THERMODYNAMIC OBSERVATIONS; STARCH;

D O I：

10.3390/gels4030057

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The gelation and structural formation of two types of amylose in alkaline solution by in situ neutralization was monitored with time-resolved small-angle X-ray scattering (tr-SAXS). Sharp increases of SAXS profile in lower angle region were observed after gelation. The results showed that aggregation of amylose chains led to a gel point with crystal growth. The aggregation appeared to function as a junction zone, and the aggregate structure depended on the molecular weight of amylose. A high-molecular-weight sample was fitted using a Debye-Bueche function, and a low-molecular-weight sample was fitted using a stretched exponential function.

引用

页数：9

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