酯化交联淀粉反应及性质的研究(Ⅰ)——反应历程  

Studies on the Reaction and Properties of Esterified and Cross-linked Starches(Ⅰ)—Process of Reaction

作　　者：黄立新[1] 周俊侠[1] 张力田[1] 

机构地区：[1]华南理工大学碳水化合物研究室,广州510640

出　　处：《食品与发酵工业》2000年第5期5-8,共4页Food and Fermentation Industries

基　　金：国家自然科学基金!资助项目 (2 96 76 0 1 8)

摘　　要：研究三氯氧磷变性淀粉的反应 ,实验表明在水相的反应经酯化、交联和水解等历程 ,分别生成磷酸一、二淀粉酯。反应的历程和程度同作用条件有关 ,其中反应的 pH的影响最大。The mechanism of starch modified with phosphorus oxychloride in water was studied Some results were discovered that the esterification yielded mono starch phosphate, two starch molecules were cross linked to yield di starch phosphate through esterification, and the reacting pH took a most important effect to the degree of esterfication or cross link connected with all kinds of reacting conditions

关 键 词：三氯氧磷 酯化 交联 试剂 变性淀粉 PH值 温度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]