With corn starch as the material,cetylic acid and rutin as the ligands,starch-based complexes were prepared.The characteristics were achieved by XRD,IR and DSC.The results showed that the crystallinity of the complex was V type,and the crystallinity and V-type complexes increased with the increase of the amylose content as well as cetylic acid amount.The adding of rutin to the complex system affected the existing form of cetylic acid in the complexes,and as a result of interaction among corn starch,cetylic acid and rutin,the crystallinity of the starch declined and the starch retrogradation was restrained.
维普
万方数据