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首页> 外文期刊>Crystal growth & design >The Structure and Thermal Stability of Amylose?Lipid Complexes: A Case Study on Amylose?Glycerol Monostearate
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The Structure and Thermal Stability of Amylose?Lipid Complexes: A Case Study on Amylose?Glycerol Monostearate

机译：直链淀粉脂质复合物的结构和热稳定性：以直链淀粉甘油单硬脂酸酯为例

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摘要

Three different crystalline amylose?glycerol monostearate (GMS) complexes with increasing thermal stability can be distinguished: type I, type IIa, and type IIb. All complexes consist of GMS-loaded amylose helices that pack hexagonally into lamellar habits. The complex melting points are proportional to the thickness of the lamellae and depend on the amount of water in the system. For type I complexes, SAXS experiments reveal folded amylose chains and a lamellar thickness governed by the presence of two stretched lipid molecules per amylose helix. In the conversion from type I to type IIa complexes, the short amylose chains unfold and assume a stretched conformation, which increases the number of aligned lipid molecules within the helices to four. In type IIb complexes, another pair of lipid molecules is added. The derived quantitative relation between crystal layer thickness, water content and melting point for amylose?GMS complexes also predicts the melting points of other amylose?monoacyl glycerol complexes.
机译：可以区分三种具有增加的热稳定性的结晶直链淀粉-单硬脂酸甘油酯（GMS）复合物：I型，IIa型和IIb型。所有复合物均由载有GMS的直链淀粉螺旋组成，这些螺旋以六角形堆积成层状习惯。复数熔点与薄片的厚度成比例，并取决于系统中的水量。对于I型复合物，SAXS实验揭示了折叠的直链淀粉链和层状厚度，这取决于每个直链淀粉螺旋中两个拉伸脂质分子的存在。在从I型向IIa型复合物的转化中，短直链淀粉链展开并呈现拉伸构象，这使螺旋内排列的脂质分子的数量增加到四个。在IIb型复合物中，添加了另一对脂质分子。直链淀粉-GMS配合物的晶体层厚度，水含量和熔点之间的定量关系还可以预测其他直链淀粉-单酰基甘油配合物的熔点。

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