Preparation and Crystal Analysis of V-Type Amylase-n-Octanol Complex

In the EtOH/H2O system, by means of heating reflux, V-type amylose-n-octanol complex which B-type microcrystalline starch made a combination with n-octanol was prepared. Through single factor experiments, the effects of the starch/n-octanol ratio, the ethanol concentration, cooling rate, holding temperature and holding time on the crystallinity of the V-type amylose-n-octanol complex have been investigated. The X-ray diffraction was used to analysis the crystal structure of complex. The synthetic conditions were as follows: the starch / n-octanol ratio 10:1, the ethanol concentration 35%, holding temperature 80°C, holding time 60min and cooling rate 5°C/h.V-type amylose-n-octanol complex was prepared under the condition, the crystal structure of complex was V type and the crystallinity reached 61.29%.