摘要
以合成的羟丙基玉米淀粉为原料,以三偏磷酸钠为交联剂研究了交联作用对合成交联羟丙基玉米淀粉的影响,并探究了羟丙基玉米淀粉粘度与取代度、交联羟丙基玉米淀粉粘度与交联度之间的关系。结果表明交联剂用量、交联时间、交联温度和交联pH值是影响合成交联羟丙基玉米淀粉的主要因素,羟丙基和交联羟丙基玉米淀粉的最高粘度分别随取代度和交联度的升高而增加;冷却至室温,粘度分别随取代度和交联度的升高而减小。
The effects of cross linking on synthesis of cross-linked hydroxypropyl corn starch were studied with synthetic hydroxypropyl corn starch as raw material and sodium trimetaphosphate as cross linking agent, and the relations between viscosity of hydroxypropyl corn starch and the degree of substitution （DS） for etherifieation, viscosity of cross-linked hydroxypropyl corn starch and DS for cross linking were studied. The results showed that the content of cross linking agent, reaction time, reaction temperature and pH value were decisive factors effeeting the synthcsis of cross - linked hydroxypropyl corn starch, and the maximum viscosity of hydroxypropyl and cross-hnked hydroxypropyl corn starch increased with the rise of DS for ethcrification and DS for cross linking respectively, while the viscosity decreased with their rise respectively when corn starch was cooled to room temperature.
出处
《粮食与饲料工业》
CAS
北大核心
2006年第2期20-22,共3页
Cereal & Feed Industry
关键词
羟丙基玉米淀粉
交联羟丙基玉米淀粉
粘度
hydroxypropyl corn starch
cross-linked hydroxypropyl corn starch
viscosity
