| 可降解淀粉微球制备工艺的优化 |
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| 引用本文： | 李静茹,金征宇. 可降解淀粉微球制备工艺的优化[J]. 食品科技, 2005, 0(11): 21-23 |
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| 作者姓名： | 李静茹 金征宇 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 以可溶性淀粉为原料,以反相乳液聚合的方法合成可降解淀粉微球(DSM),通过单因素试验和均匀试验探讨各因素对DSM粒径的影响。结果表明,在诸因素中搅拌速度对DSM的影响最大,其次为淀粉乳的浓度。
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| 关 键 词： | 可溶性淀粉 反相乳液聚合 可降解淀粉微球 均匀试验 |
| 文章编号： | 1005-9989(2005)11-0021-03 |
| 修稿时间： | 2005-05-24 |
Optimization of preparation technology of degradable starch microspheres |
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| LI Jing-ru,JIN Zheng-yu. Optimization of preparation technology of degradable starch microspheres[J]. Food Science and Technology, 2005, 0(11): 21-23 |
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| Authors: | LI Jing-ru JIN Zheng-yu |
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| Abstract: | soluble starch was taken as raw materials. DSMs were synthesized by the way of inverse emulsion polymerization. Effect of different factors on diameter of DSMs was compared by single factor design and uniform design. The result showed that the rate of emulsion had remarkable effect, and the followed was the concentration of soluble starch. |
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| Keywords: | soluble starch inverse emulsion polymerization DSMs uniform design |
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