摘要
对淀粉进行酯化改性可以改善淀粉的性能,从而提高其应用范围。综述了不同种类酯化淀粉的制备,包括酯化剂的种类、酯化方法,评价不同种类、取代度的酯化淀粉的性能以及应用性能,并预测了其今后的发展趋势。
Esterification of starch would improve the properties of starch and increased its application. The preparation of different varieties starch esters, including the kinds of esterified reagent and the method of esterification, was reviewed. The effects of varieties and degree of substitute on the properties and apphed performance of starch esters were evaluated. Their development trends in the future were also introduced briefly.
出处
《化学研究与应用》
CAS
CSCD
北大核心
2008年第10期1254-1259,共6页
Chemical Research and Application
基金
华南理工大学"985工程"二期队伍建设子项目(A11-K4060010Ⅱ)资助
关键词
酯化淀粉
制备方法
性能变化
esterified starch
preparation
properties
review
