摘要
用过氧化氢氧化淀粉,控制一定的氧化深度,进一步以顺丁烯二酸酐为变性剂反应而合成了一种新型变性淀粉,分析了过氧化氢的用量、反应pH值对氧化深度的影响,以及氧化深度、顺丁烯二酸酐的用量对酯化反应的影响,并对产品的应用性能进行了测试。
Through oxidizing starch with hydrogen peroxide as the oxidizing reagent, by controlling the degree of oxidization and then reacting with maleic anhydride, a new kind of modified starch was developed. The influence of hydrogen peroxide volume and pH during the reaction on the oxidizing degree was analyzed. Also, the effects of oxidization degree and maleic anhydride volume on the esterification was examined. In addition, the application performance of the product was evaluated.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第6期37-39,共3页
Journal of the Chinese Cereals and Oils Association
关键词
变性淀粉
过氧化氢
顺丁烯二酸酐
氧化
酯化
modified starch, hydrogen peroxide, maleic anhydride, oxidization, esterification
