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高等学校化学研究 ›› 2001, Vol. 17 ›› Issue (S1): 207-207.

• Articles • 上一篇    下一篇

Relation of Certain Infrared Bands to Starch Crystallinity

XIONG Jian1, YE Jun2, WANG Wen-jing3   

  1. 1. Research Institute of Light Industry & Chemical Engineering, South China Univ. of Tech, Guangzhou 510640;
    2. State Key Laboratory of Pulp & Paper Engineering, South China Univ. of Tech.;
    3. Department of Chemistry, South China Univ, of Tech. Guangzhou 510640
  • 出版日期:2001-12-31 发布日期:2016-03-14
  • 作者简介:XIONG Jian,E-mail:lcjxiong@scut.edu.cn
  • 基金资助:

    We gratefully acknowledge the financial support from the NSFC(project 20004003),SCUT and SKLPPF

Relation of Certain Infrared Bands to Starch Crystallinity

XIONG Jian1, YE Jun2, WANG Wen-jing3   

  1. 1. Research Institute of Light Industry & Chemical Engineering, South China Univ. of Tech, Guangzhou 510640;
    2. State Key Laboratory of Pulp & Paper Engineering, South China Univ. of Tech.;
    3. Department of Chemistry, South China Univ, of Tech. Guangzhou 510640
  • Online:2001-12-31 Published:2016-03-14
  • Supported by:

    We gratefully acknowledge the financial support from the NSFC(project 20004003),SCUT and SKLPPF

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摘要：

Starch is a homoglycan composed of but a single type of sugar unit.Nature has chosen the starch granule as an almost universal from for packaging and sturing carbohydrate in green plants.

Abstract:

Starch is a homoglycan composed of but a single type of sugar unit.Nature has chosen the starch granule as an almost universal from for packaging and sturing carbohydrate in green plants.