摘要
系统地研究以玉米高直链淀粉、环氧丙烷为主要原料,采用微乳化法合成羟丙基高直链淀粉工艺,通过实验探讨各影响因素对产品取代度的影响;并用X射线衍射仪、电子扫描仪等对产品性能进行分析。
Hydroxypropyl amylose starch was synthesized from maize starches and 1,2-epoxypropane by microemulsion process. All kinds effects of reaction on substitution of products were discussed through many experiments. Physiological features of hydroxypropyl amylose starch were also analyzed by X-ray diffraction and scanning electron.
出处
《食品科技》
CAS
北大核心
2005年第8期9-12,共4页
Food Science and Technology
基金
江西省教育厅科技处资助项目(赣教计字[2002]01号)。
关键词
羟丙基直链淀粉
微乳化
取代度
性能
hydroxypropyl amylose starch
microemulsion
substitution
features
