文献类型： 外文期刊
作者： Wen, Yan 1 ; Kang, Haiqi 2 ; Wang, Danli 1 ; Qiu, Xueyan 1 ; Lian, Xijun 3 ; Li, Lin 4 ;
作者机构： 1.Tianjin Univ Commerce, Sch Sci, Tianjin 300134, Peoples R China
2.Sichuan Acad Agr Sci, Crop Res Inst, Chengdu, 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, Guangdong, Peoples R China
5.Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou, Guangdong, Peoples R China
关键词： Crystallization;Potato amylose;Salt
期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）
ISSN：
年卷期：
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收录情况： SCI
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 0.1mol/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
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