A FOURIER-TRANSFORM IR STUDY OF THE GELATION OF AMYLOSE AND AMYLOPECTIN
A FOURIER-TRANSFORM IR STUDY OF THE GELATION OF AMYLOSE AND AMYLOPECTIN
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DOI：
10.1002/bip.360301304
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发表时间：
1990-01-01
期刊：
影响因子：
2.9
通讯作者：
WILSON, RH
中科院分区：
文献类型：
--
作者：
GOODFELLOW, BJ;WILSON, RH
傅里叶变换红外光谱法研究了直链淀粉和支链淀粉的凝胶化和老化。 结果表明，发生两个过程：快速变化的0.5小时内完成的两个样品和一个慢得多的变化，持续到400小时只看到支链淀粉。 这些过程与分子构象的变化有关，并根据直链淀粉和支链淀粉的凝胶化和回生的现有模型进行解释。
Fourier transform ir spectroscopy has been used to study the gelation and retrogradation of amylose and amylopectin. Results indicate that two processes occur: a fast change complete within 0.5 h shown by both samples and a much slower change that continues up to 400 h seen only for amylopectin. These processes are related to changes in molecular conformation, and are explained in terms of existing models for gelation and retrogradation in amylose and amylopectin.