São Paulo State University, UNESP, São José do Rio Preto, SP, Brazil.
São Paulo University, USP, São Carlos, SP, Brazil; Central Paulista University Center, UNICEP, São Carlos, SP, Brazil.
Carbohydr Polym. 2016 Sep 5;148:371-9. doi: 10.1016/j.carbpol.2016.04.067. Epub 2016 Apr 19.
Morphology and different structural features of V-amylose complexes prepared with different concentrations (1%, 2%, 3%) of glycerol monostearate (GMS) and normal maize (NMS), waxy maize (WMS), and high amylose maize (HAMS) starches were evaluated using X-ray diffraction, differential scanning calorimetry, scanning electronic microscopy (SEM), atomic force microscopy (AFM), and transmission electronic microscopy (TEM). There was inclusion complex formation between all starches and GMS regardless of emulsifier concentration, with exception of WMS-2%GMS and WMS-3%GMS samples. All of the inclusion complexes displayed a V-type crystalline pattern and endothermic dissociation peaks between 115 and 120°C. They also displayed faceted crystalline structures with a tendency of the crystals to aggregate and form agglomerates of various sizes. TEM images of the complexes showed an aggregated strand structure interwoven with the GMS. Emulsifier and amylose quantities directly influenced complex formation. At high GMS concentrations, there was higher tendency of emulsifier to self-associate rather than form complexes with amylose.
使用 X 射线衍射、差示扫描量热法、扫描电子显微镜 (SEM)、原子力显微镜 (AFM) 和透射电子显微镜 (TEM) 评估了不同浓度（1%、2%、3%）甘油单硬脂酸酯 (GMS) 和普通玉米 (NMS)、蜡质玉米 (WMS) 和高直链淀粉玉米 (HAMS) 淀粉制备的 V-淀粉复合物的形态和不同结构特征。无论乳化剂浓度如何，所有淀粉与 GMS 之间都形成了包合物，除了 WMS-2%GMS 和 WMS-3%GMS 样品。所有包含复合物都显示出 V 型结晶图案和 115 至 120°C 之间的吸热分解峰。它们还显示出具有面心立方晶体结构的结晶结构，晶体有聚集并形成各种大小的团聚体的趋势。复合物的 TEM 图像显示出与 GMS 交织的聚集链状结构。乳化剂和直链淀粉的数量直接影响复合物的形成。在高 GMS 浓度下，乳化剂更倾向于自组装而不是与直链淀粉形成复合物。
