文献类型： 外文期刊
作者： Guo, Junjie 1 ; Kang, Haiqi 1 ; Feng, Xia 2 ; Lian, Xijun 3 ; Li, Lin 4 ;
作者机构： 1.Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Peoples R China
2.Tianjin Univ, Sch Sci, Dept Chem, Tianjin 30072, Peoples R China
3.Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China
4.S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
5.Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China
关键词： KCl crystals;IR spectra;NMR;XRD;DSC;SEM
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Sweet potato amylose and amylopectin were isolated from retrograded sweet potato starch. During isolation, the retrograded starches were resolved in 4.0 M KOH and then 4.0 M HCl was added to adjust the pH of the solutions to neutral, therefore KCl was formed in starch solutions. Long or short crystals of KCl grew on sweet potato amylose solution or amylopectin solution in the drying process. The results of IR, NMR, XRD, DSC and SEM of corresponding samples suggest that the attraction of amylose or amylopectin to KCl leads to the formation of snowflake crystals. The shape of KCl crystals growing in starch solutions acts more like biological macromolecular crystals than that of inorganic salt Amylose promotes the growth of KCl crystals, while amylopectin inhibits it. The different up and down field of C-6 signals in NMR indicates the different link pattern of starch with KCl salt. In the course of crystallization, sweet potato starch grows into B-type crystal, with the characteristic strongest peak located at 17°. KCl is entrapped by starch in the crystallization progress during starch drying. The findings in the paper provide an insight into the interaction between starch and salts.
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