哈尔滨商业大学学报（自然科学版）2013，Vol.29Issue(1)：102-105,4.
羟丙基羧甲基淀粉的理化性质研究
Optimization of hydroxypropylated carboxymethyl starch preparation technology
摘要
Abstract
Freeze-thaw stability, paste transparency of hydroxypropylated carboxymethyl starch was studied and amylograph, DSC, and IR were also employed to analyze gelatiniza-tion of dual-modified starches in this paper. The results showed that hydroxypropylation before acylation increases paste freeze-thaw stability, transparency, and viscosity, and the ge-latinization temperature of the dual-modified starch decreased, soluble in cold water. The IR spectrum showed that carboxymethyl and hydroxypropyl groups were attached to the native starch.关键词
蜡质玉米淀粉/羟丙基羧甲基淀粉/复合改性/性质Key words
waxy corn starch/hydroxypropylated carboxymethyl starch/dual-modification/property分类
轻工纺织引用本文复制引用
刘海龙,张微,刘婧婷,赵凯..羟丙基羧甲基淀粉的理化性质研究[J].哈尔滨商业大学学报（自然科学版）,2013,29(1):102-105,4.基金项目
黑龙江省高校科技创新团队建设计划(2010td04) （2010td04）
黑龙江省普通高等学校青年学术骨干支持计划(1251G025) （1251G025）
黑龙江省研究生创新科研项目资金(YJSCX2011-158HLJ). （YJSCX2011-158HLJ）
