| 交联淀粉的制备与性能研究 |
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| 引用本文： | 唐雪蓉,李明,唐振岩. 交联淀粉的制备与性能研究[J]. 河南工业大学学报(自然科学版), 1994, 0(4) |
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| 作者姓名： | 唐雪蓉 李明 唐振岩 |
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| 作者单位： | 郑州粮食学院食品工程系 |
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| 摘 要： | 本研究以三氯氧磷为交联剂，用正交试验法筛选优化工艺条件制备交联淀粉酯，并对试验结果和产品性能指标进行讨论和分析。
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| 关 键 词： | 交联淀粉；工艺条件；产品特性 |
STUDY ON THE PREPARATION AND PROPERTY OF CROSSLINKED AMYLOSE |
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| Tang Xuerong,Li Ming,Tang Zhenyan. STUDY ON THE PREPARATION AND PROPERTY OF CROSSLINKED AMYLOSE[J]. Journal of Henan University of Technology Natural Science Edition, 1994, 0(4) |
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| Authors: | Tang Xuerong Li Ming Tang Zhenyan |
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| Abstract: | The technological conditions for the preparation of crosslinked amylose esterwere sieved and optimized through the orthogonal experiment with phosphorus oxytrichlorideas crosslinking agent.Through the analysis of the qualitative index of the products,a scientif-ic basis was provided for crosslinked amylose to be developed and utilized in such industriesas food,texitile,papermaking and medicine. |
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| Keywords: | crosslinked amylose ester technogical condition property |
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