期刊
ADVANCES IN TEXTILE ENGINEERING AND MATERIALS III, PTS 1 AND 2
卷 821-822, 期 -, 页码 1051-1054出版社
TRANS TECH PUBLICATIONS LTD
DOI: 10.4028/www.scientific.net/AMR.821-822.1051
关键词
cassava starch; crosslinked starch; sodium trimetaphosphate; microwave
In this article,cassava starch was cross-linked by crosslinking agent sodium tripolyphosphate in the microwave oven. The effect of microwave time on the cross-linking degree and morphology of cross-linked starch were investigated. The results show that with the increase of microwave processing time, the degree of crosslinking of starch increases.Phosphate ester group is formed on the starch molecular chains and the structure of cross-linked starch becomes amorphous by microwave irradiation.
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