Analysis of Preparation of V-Type Amylose-Hexanol Complex

Yan Qi Liu; Xin Xin Xiao; Hong Li; Xue Hong Li; Liu Zhi Yang

doi:10.4028/www.scientific.net/AMR.361-363.1827

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 361-363Analysis of Preparation of V-Type Amylose-Hexanol...

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%.