摘要
研究了淀粉磷酸单酯的制备及其产物的取代度DS值与反应条件的关系,同时对它的流变特性进行了分析,为它的开发及其应用提供了依据。
The preparation and properties of a sweet potato starchphosphonate ester are reported.The influence of various factors on thedegree of substitution(DS) of starch phosphonate ester has been studied.The results uareu that the properties of the sweet potato starch phosphonateester are better than those of national potato starch.
出处
《湘潭大学自然科学学报》
CAS
CSCD
1993年第1期100-103,共4页
Natural Science Journal of Xiangtan University
关键词
淀粉
磷酸化
淀粉磷酸酯
甘薯
starch
starch phosphonate
ester
sweet potato starch
phosphorylate
