通过小角X射线散射观察原位中和法制备直链淀粉的凝胶化和结构形成
Gelation and Structural Formation of Amylose by In Situ Neutralization as Observed by Small-Angle X-ray Scattering.
作者信息
Yamamoto Kyoko, Suzuki Shiho, Kitamura Shinichi, Yuguchi Yoshiaki
机构信息
Graduate School of Engineering, Osaka Electro-Communication University, 18-8, Hatsu-cho, Neyagawa, Osaka 572-8530, Japan.
Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1 Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan.
出版信息
Gels. 2018 Jun 26;4(3):57. doi: 10.3390/gels4030057.
The gelation and structural formation of two types of amylose in alkaline solution by in situ neutralization was monitored with time-resolved small-angle X-ray scattering (tr-SAXS). Sharp increases of SAXS profile in lower angle region were observed after gelation. The results showed that aggregation of amylose chains led to a gel point with crystal growth. The aggregation appeared to function as a junction zone, and the aggregate structure depended on the molecular weight of amylose. A high-molecular-weight sample was fitted using a Debye-Bueche function, and a low-molecular-weight sample was fitted using a stretched exponential function.
通过原位中和，利用时间分辨小角X射线散射（tr-SAXS）监测了两种直链淀粉在碱性溶液中的凝胶化和结构形成过程。凝胶化后，在低角度区域观察到小角X射线散射图谱急剧增加。结果表明，直链淀粉链的聚集导致了具有晶体生长的凝胶点。这种聚集似乎起到了连接区的作用，并且聚集结构取决于直链淀粉的分子量。高分子量样品用德拜-布歇函数拟合，低分子量样品用拉伸指数函数拟合。
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