Paper Title:
Analysis of Preparation of V-Type Amylose-Hexanol Complex
  Abstract

By means of non-aqueous solvent, V-type amylose-hexanol complex which B-type microcrystalline starch made a combination with hexanol was prepared. Study the influence of the reaction temperature, dropping time and cooling temperature on the V-type complexes’ crystallinity. The optimal synthetic conditions were found through the single factor experiment as follows:reaction temperature at 70°C, dropping time of 6min, cooling to room temperature. V-type complex was prepared under optimum conditions, the highest crystallinity reached 73.7%.

  Info
Periodical
Advanced Materials Research (Volumes 361-363)
Chapter
Chapter 12: Ecological Civilization and Low-Carbon Economy
Edited by
Qunjie Xu, Honghua Ge and Junxi Zhang
Pages
1827-1831
DOI
10.4028/www.scientific.net/AMR.361-363.1827
Citation
Y. Q. Liu, X. X. Xiao, H. Li, X. H. Li, L. Z. Yang, "Analysis of Preparation of V-Type Amylose-Hexanol Complex", Advanced Materials Research, Vols. 361-363, pp. 1827-1831, 2012
Online since
October 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Yan Qi Liu, Qi Ling Liu, Shuang Li
Chapter 12: Storage and Processing of Agricultural Products
Abstract:In the EtOH/H2O system, by means of heating reflux, V-type amylose-n-octanol complex which B-type microcrystalline starch made a...
1109