| 酯化淀粉的研究进展 |
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| 引用本文： | 张水洞.酯化淀粉的研究进展[J].化学研究与应用,2008,20(10). |
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| 作者姓名： | 张水洞 |
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| 作者单位： | 华南理工大学工控学院,广东,广州,510061 |
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| 基金项目： | 华南理工大学"985"工程二期队伍建设子项目 |
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| 摘 要： | 对淀粉进行酯化改性可以改善淀粉的性能,从而提高其应用范围.综述了不同种类酯化淀粉的制备,包括酯化剂的种类、酯化方法,评价不同种类、取代度的酯化淀粉的性能以及应用性能,并预测了其今后的发展趋势.
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| 关 键 词： | 酯化淀粉 制备方法 性能变化 |
The process of esterified starch |
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| ZHANG Shui-Dong.The process of esterified starch[J].Chemical Research and Application,2008,20(10). |
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| Authors: | ZHANG Shui-Dong |
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| Abstract: | Esterification of starch would improve the properties of starch and increased its application.The preparation of different varieties starch esters,including the kinds of esterified reagent and the method of esterification,was reviewed.The effects of varieties and degree of substitute on the properties and applied performance of starch esters were evaluated.Their development trends in the future were also introduced briefly. |
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| Keywords: | esterified starch preparation properties review |
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