摘要
研究了以乙醇为反应介质,合成体系中水分含量对淀粉羧甲基化反应的影响.结果表明:水分含量对反应有显著的影响,随着水量的增加,羧甲基淀粉的取代度和粘度降低,透光率和PVI值增加,流变性趋向牛顿流体;同时水分是造成反应体系凝胶化的主要因素之一,得出了制取各种取代度羧甲基淀粉的反应体系中水分含量和相应反应温度的范围.
Effects of water content on the carboxymethylation of corn starch in ethyl alcohol media were studied. The results showed that along with the water content increased, the degree of substitute and viscosity of CMS decreased, the transparency and PVI value increased, the rheology went near to Newton fluid. Furthermore the water content was one of the most important factors to cause gelation in the reaction system, and the ranges of water content and corresponding temperature for the preparation of CMS with various degree of substitute were introduced.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第4期35-38,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
水分含量
羧甲基淀粉
合成体系
water content
carboxymethyl starch
preparation system
