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DOI:
食品研究与开发:2014,35(5):-
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超声波二氧化氯法制备木薯氧化淀粉的研究
潘瑞坚,杨莹,黄丽婕
(广西农垦明阳生化集团股份有限公司,广西大学,广西大学)
Preparation of Cassava Oxidized Starch by ultrasound and chlorine dioxide process
panruijian,yangying and huanglijie
(Guangxi University,Guangxi University,)
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投稿时间:2013-11-02    修订日期:2014-02-03
中文摘要: 以木薯淀粉为原料,二氧化氯溶液为氧化剂,在超声波条件下制备木薯氧化淀粉。通过单因素实验,研究反应温度、反应时间、超声波功率、ClO2与淀粉的质量比对氧化淀粉羧基含量的影响。结果表明,超声波制备木薯氧化淀粉工艺条件为:反应温度为50℃、反应时间为60min、超声波功率为350W、ClO2与淀粉的质量比为0.0007。
Abstract:Cassava oxidized starch was prepared by ultrasound, with cassava starch as raw materials, chlorine dioxide as oxidant. Through single factor experiments, the effects of reaction temperature, reaction time, ultrasonic power, mass ratio of ClO2 and starch on the carboxyl content were investigated. The results showed that the process condition of cassava oxidized starch with ultrasonic was: reaction temperature of 50℃, reaction time of 60min, ultrasonic power of 350W, mass ratio of ClO2 and starch was 0.0007.
文章编号:QY20130323     中图分类号:    文献标志码:
基金项目:广西大学科研基金项目(XBZ120161)
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