多元变性淀粉的制备  

Preparation of Multi-component Modified Starch

作　　者：倪生良[1] 郭金香[1] 钮因安[1] 余梅芳[1] 

机构地区：[1]湖州师范学院生命科学学院,浙江湖州313000

出　　处：《湖州师范学院学报》2003年第3期51-54,共4页Journal of Huzhou University

摘　　要：用二步法干法生产多元变性淀粉的新工艺 ,研究在不同工艺条件下对多元变性淀粉增强效果的影响 ,得到当阳离子和阴离子的取代度相等或略带阳离子性 ,且N %为 0 .4 8%～ 0 .5 8% ,P %为 0 .35 %～ 0 .4 5 %时所得多元变性淀粉效果最佳 ,其最佳反应温度为 110～ 130℃的结果 .This paper introduces two-step method dry-way of preparation of multi-component modified starch and studies the influences of strengthening effect at different technical conditions. The experiment shows when the cationic degree of substitution came up to anionic or skipped over,N% in multi-component modified starch was 0.48%～0.58%,P% in multi-component modified starch was 0.35%～0.45%, the result being best of all. The preferred reactive temperature was110～130℃.

关 键 词：多元变性淀粉 二步法干法 制备 

分 类 号：TS727[轻工技术与工程—制浆造纸工程]