阳离子淀粉的制备与研究进展  

The Preparation and Development of Cationic Starch

作　　者：蔡萍莉[1] 王金淳 杨丹[1] 金莹[1] 俞成丙[1] 

机构地区：[1]上海大学材料科学与工程学院,上海201800 [2]解放军第四五五医院,上海200052

出　　处：《宁波化工》2012年第1期15-18,共4页Ningbo Chemical Industry

摘　　要：阳离子淀粉是变性淀粉中一种重要的淀粉衍生物,广泛应用于食品、造纸、环保和日用化学等行业中。本文根据阳离子淀粉的制备机理,着重介绍了湿法、干法、半干法三种制备方法,通过比较这些方法的优缺点,本文认为干法和半干法是将来主流的制备方法。Cationic starch is one of the most important modified starch, which is widely applied in lbod stuff, paper-making, environmental protection, daily chemical and other fields. In the paper, it was introduced the preparation of cationic starch according to the production principle of cationic starch, including wet process, dry process and semi-dry process. After compared with their advantages and shortcomings, it was suggested that dry process and semi-dry process would be the main methods in the preparation of cationic starch in the future

关 键 词：阳离子淀粉 湿法 半干法 干法 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]