结晶温度对V-型直链淀粉-单甘酯复合物结构的影响研究

Effect of crystallization temperature on the structure of V-amylose-GMS complex

利用3种方法制备了直链淀粉-单甘酯(GMS)复合物,并对复合物结晶结构进行了研究。XRD图谱显示其均为V-型结晶结构,25℃样品会有少量的GMS杂峰出现,高温环境更利于复合物V-型结晶结构的形成,且经过121℃处理之后的样品的初始分解温度为287℃,表明经高温之后的V-型复合物的热稳定性好。红外光谱图也证实了配体GMS中的CO进入到了淀粉的单螺旋结构中,说明配体物质与淀粉发生了复合,此外,GMS分子在高温作用下C2和C3能脱去一分子水,形成了CC双键,导致样品在2 360cm-1处各有一个较弱的吸收峰。

We obtained amylase-GMS complex by three different preparation methods. The crystallization structure of the complex was analyzed. The results showed that the three samples were V-type crystal structure, however,a little GMS miscel- laneous peak was appeared in 25℃ sample. High temperature was beneficial to the formation of V-type crystallization. The ini- tial decomposition temperature of the sample treated under 121℃ was 287℃, which showed that thermal stability of V-complex treated under high temperature was better. The IR spectrums also confirmed C=O of the ligand GMS was inlaid into the left- handed single helix of amylase. In addition, when GMS was treated under high temperature, C=C was formed because of C2 and C3 taking off a molecular water, which lead to a weaker absorption in 2 360 cm-1.