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淀粉碱化处理对其羧甲基化反应的影响(英文)

THE STUDY ON THE EFFECT OF ALKALIZATION ON THE CARBOXYMETHYLATION OF STARCH

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【作者】 张镜吾李东立时雨荃张晓红吴达华

【Author】 Zhang Jingwu Li Dongli Shi Yuquan Zhang Xiaohong Wu Dahua (Dept. of Chemistry)

【机构】 天津大学化学系天津大学化学系

【摘要】 异丙醇和水的体积比90:10条件下,于40℃/1.5h用玉米淀粉和马铃薯淀粉在异丙醇水溶液中进行了制备高取代度、高粘度的羧甲基淀粉醚的比较。

【Abstract】 The amount of water used in the alkalization of starch directly affects the utilization of monochloroacetic acid. Experiments show that the mixture of isopropyl alcohol and water (90/10 by volume) is the appropriate solvent for this process. Carboxymethyl starch can be prepared at 40℃ in 1.5h with a high degree of substitution and viscosity of 35mPa·s (0.2% aqueous solution).These hold true for corn starch and in the case of potato starch a smaller amount of isopropyl alcohol is needed so as to prepare the product with a high degree of substitution and high viscosity.

  • 【文献出处】 天津大学学报 ,Journal of Tianjin University , 编辑部邮箱 ,1993年01期
  • 【被引频次】13
  • 【下载频次】189
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