【摘要】 本文介绍了醋酸酯淀粉的主要物化性质及其黏度稳定性和吸湿性,以精白红薯淀粉为原料,研究制备醋酸酯淀粉的最佳反应条件为:m(淀粉):m(醋酸酐)=16:1,反应温度25~30℃,反应pH值8.0~8.4,反应时间为1h。更多还原

【Abstract】 The article introduce the physical property,viscosity stability and moisture absorbency of l low acetic ester of starch. Taking the sweet potato as raw material,the optimum conditions were as follow: the ratio of starch to anhydride is 16:1(m/m),reaction temperature is 25~ 30℃,pH is 8.0~8.4 ,and reaction time is 1h.更多还原