魔芋精粉的交联化学改性研究

用三氯氧磷（ＰＯＣｌ３ ）对魔芋精粉进行了交联化学改性，研究了交联改性的反应条件，并对改性产物的粘度、稳定性、成膜性、膜张力、抗菌性等进行了测试，结果令人满意。

In this article the phosphorcus oxychloride is adopted to modify the crosslinking of the refined konjaku flour,and the reactive conditions of the cross-linking modification are studied. At the same time,the viscosity,stability,film tension,centibiotic property and film forming characteristics of the modified products have been tested,the result of which proves to be satisfactory.\;