Analysis of Preparation of V-Type Amylose-Hexanol Complex
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%.
Qunjie Xu, Honghua Ge and Junxi Zhang
Y. Q. Liu et al., "Analysis of Preparation of V-Type Amylose-Hexanol Complex", Advanced Materials Research, Vols. 361-363, pp. 1827-1831, 2012