直链淀粉包结络合作用  

Inclusion Complexation of Amylose

作　　者：李本刚[1,2] 张黎明[2] 

机构地区：[1]南京林业大学理学院,南京210037 [2]中山大学化学与化学工程学院,广州510275

出　　处：《化学进展》2010年第6期1161-1168,共8页Progress in Chemistry

基　　金：国家自然科学基金项目(No.20676155)资助

摘　　要：直链淀粉在溶液中可形成单螺旋链,并作为一种主体分子通过疏水相互作用与各种疏水性客体分子发生包结络合作用。本文对直链淀粉包结络合作用的研究进展进行了综述,详细介绍了直链淀粉包结络合物的种类及制备方法,以及直链淀粉包结络合作用在面粉食品和新材料制备中的应用。Amylose can form single helix in solutions,which may act as a host molecule to complex various hydrophobic guest molecules by hydrophobic interactions.In this article,the research progress in the inclusion complexation of amylose is reviewed.The category and preparation of amylose inclusion complexes are introduced in detail.In addition,the applications of the inclusion complexation of amylose in flour food as well as the preparation of new materials are summarized.

关 键 词：直链淀粉 包结络合物 制备 应用 

分 类 号：O636.1[理学—高分子化学] O641.4[理学—化学]