摘要
利用木薯淀粉与三偏磷酸钠的交联反应 ,通过控制交联反应程度 ,成功地控制了交联淀粉颗粒的膨胀程度并使其停留在不同的溶胀阶段 ,详细地研究了处在不同溶胀阶段的三偏磷酸钠交联木薯淀粉颗粒的结构特征和变化趋势 ,揭示了三偏磷酸钠交联木薯淀粉颗粒的具体的膨胀历程及溶胀机理 ,即交联木薯淀粉是从高交联时在中心脐点处的爆裂式膨胀 ,到低交联时颗粒首、尾端同时均衡发生溶胀的膨胀历程 .
With the reaction of tapioca starches and sodium trimetaphosphate, swelling of cross-linked starch granules was controlled successfully through different degree of substitution. In the different swelling process, structure characteristic and changing tendency of starch granules were discussed. Furthermore, swelling process and mechanism of starch granules show that swelling process is in 'blowing-out' way around the hilum for higher cross-linked and in 'unification' way for lower cross-linked degree.
出处
《华南师范大学学报（自然科学版）》
CAS
2003年第2期62-65,共4页
Journal of South China Normal University(Natural Science Edition)
基金
国家自然科学基金资助项目 ( 2 9976 0 16 )
