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| 马铃薯淀粉粘合剂稳定性的探讨 | |
| 引用本文： | 杨连利,李仲谨. 马铃薯淀粉粘合剂稳定性的探讨[J]. 包装工程, 2004, 25(2): 15-17 |
| 作者姓名： | 杨连利 李仲谨 |
| 作者单位： | 陕西科技大学,陕西,咸阳,712081;咸阳师范学院,陕西,咸阳,712081;陕西科技大学,陕西,咸阳,712081 |
| 摘 要： | 马铃薯淀粉为原料,通过双氧水氧化制成氧化淀粉粘合剂,对不同贮存条件下氧化马铃薯淀粉粘合剂的物理化学性能进行研究,分析其变质机理.由此得出氧气存在下的氧化交联导致产品结皮,致使稳定性下降的结论. |
| 关 键 词： | 氧化马铃薯淀粉 粘合剂 稳定性 |
| 文章编号： | 1001-3563(2004)02-0015-03 |
| 修稿时间： | 2003-11-17 |
Study on the Stability of Lazybed Starch Adhesive |
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| Yang Lian-li. Study on the Stability of Lazybed Starch Adhesive[J]. Packaging Engineering, 2004, 25(2): 15-17 | |
| Authors: | Yang Lian-li |
| Affiliation: | Yang Lian-li~ |
| Abstract: | The physical & chemical properties such as the content of carboxyl,viscosity and storage period are investigated under different conditions.The main factors are studied which effect the stability of oxidized lazybed starch adhesive.A tentative mechanism of its metamporphose is thus gived.Result shows it is the coordinated effect between oxidized-link and water evaporation that cause the decline of the product's stability,according which an adhesive product with high stability is obtained by adding certain anti-oxidation agent. |
| Keywords: | Oxidized lazybed starch Adhesive Stability |
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