https://www.selleckchem.com/pr....oducts/avotaciclib-t
This study evaluated the effect of cooling rate on starch recrystallization in the presence of 2,3-butanedione and 2-acetyl-1-pyrroline, which could form B-type and V-type complexes with starch, respectively. Rapid cooling resulted in poor perfection and high heterogeneity of both B-type and V-type recrystallized crystal. For B-type crystal, rapid cooling changed nucleation mode from instantaneous (Avrami index n less then 1) to continuous mechanism (1 ≤ n ≤ 2), and decreased recrystallization rate from 0.0502 to 0.
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