COMPLEXES OF STARCH WITH TELECHELIC POLY(EPSILON-CAPROLACTONE) PHOSPHATE
COMPLEXES OF STARCH WITH TELECHELIC POLY(EPSILON-CAPROLACTONE) PHOSPHATE
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DOI：
10.1016/0144-8617(93)90071-b
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发表时间：
1993-01-01
影响因子：
11.2
通讯作者：
SHOGREN, RL
中科院分区：
文献类型：
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作者：
SHOGREN, RL
研究了淀粉与具有末端连接的磷酸酯基团的聚（ε-己内酯）（PCL磷酸酯）的相互作用，以确定脂肪族聚酯是否可以与淀粉形成类似于由直链淀粉和脂肪酸形成的包合物。普通玉米淀粉与PCL磷酸盐水溶液共喷射蒸煮在冷却时形成高粘度凝胶，而喷射蒸煮的淀粉溶液具有低粘度。含或不含PCL磷酸盐的蜡质玉米淀粉溶液在喷射蒸煮后粘度均较低，而高直链淀粉在含或不含PCL磷酸盐的情况下均形成凝胶。加入PCL磷酸盐溶液后，基本上所有的直链淀粉都从稀溶液中沉淀出来。在用PCL磷酸盐的溶剂提取后，每克直链淀粉保持约0.1克PCL磷酸盐结合。X射线衍射和CP/MAS C-13 NMR研究表明，PCL磷酸酯/直链淀粉复合物采用半结晶，V型螺旋包合结构。
The interaction of starch with poly(epsilon-caprolactone) having end-linked phosphate groups (PCL phosphate) was studied in order to determine if aliphatic polyesters could form inclusion complexes with starch similar to those formed from amylose and fatty acids. Normal cornstarch co-jet cooked with aqueous PCL phosphate solutions formed highly viscous gels on cooling, whereas jet-cooked starch solutions had low viscosities. Solutions of waxy maize starch had low viscosities after jet cooking either with or without PCL phosphate, while high amylose starch formed gels with or without PCL phosphate. Essentially all amylose precipitated from a dilute solution upon addition of PCL phosphate solution. After extraction with a solvent for the PCL phosphate, about 0.l g PCL phosphate remained bound per g of amylose. X-ray diffraction and CP/MAS C-13 NMR studies showed that the PCL phosphate/amylose complexes adopt a semi-crystalline, V-type helical inclusion structure.