Effect of acetylation on the properties of corn starch
文献类型：期刊论文
| 作者 | Chi H ; Xu K ; Chen Q ; Xue DH ; Song C ; Zhang WD ; Wang PX* |
| 刊名 | food chemistry
 |
| 出版日期 | 2008 |
| 卷号 | 106期号:3页码:923-928 |
| 关键词 | MAGNETIC-RESONANCE NMR-SPECTROSCOPY ESTERS BIODEGRADABILITY |
| ISSN号 | 0308-8146 |
| 通讯作者 | wang px |
| 中文摘要 | acetylated corn starches with different degrees of substitution (ds 0.85, ds 1.78, ds 2.89) were synthesized by the reaction of corn starch with acetic anhydride in the presence of acetic acid under varying reaction temperatures. the product was characterized by ftir spectroscopy, h-1 nmr, x-ray diffraction and contact angle measurement. acid-base titration and h-1 nmr methods were employed to determine the degree of substitution of product. ftir spectroscopic analysis showed that the characteristic absorption intensities of esterified starch increased with increase in the degree of substitution, and the characterized peak of hydroxyl group almost disappeared in the spectrum of ds 2.89 acetylated starch. the detailed chemical microstructure of native starch and acetylated starch was confirmed by h-1 nmr, c-13 nmr and c-13-(1) h-1 cosy spectra. |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000250069900007 |
| 公开日期 | 2010-04-14 |
| 源URL | [http://ir.ciac.jl.cn/handle/322003/9669]  |
| 专题 | 长春应用化学研究所_长春应用化学研究所知识产出_期刊论文 |
| 推荐引用方式 GB/T 7714 | Chi H,Xu K,Chen Q,et al. Effect of acetylation on the properties of corn starch[J]. food chemistry,2008,106(3):923-928. |
| APA | Chi H.,Xu K.,Chen Q.,Xue DH.,Song C.,...&Wang PX*.(2008).Effect of acetylation on the properties of corn starch.food chemistry,106(3),923-928. |
| MLA | Chi H,et al."Effect of acetylation on the properties of corn starch".food chemistry 106.3(2008):923-928. |
入库方式： OAI收割
来源：长春应用化学研究所
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