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《Journal of South China University of Technology(Natural Science)》 2001-04
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Studies on the Reaction and Properties of Esterified and Cross-Linked Starches ——The Gelatinization Temperature of Starch Granules

Huang Li_xin Gao Qun_yu Zhou Jun_xia Zhang Li_tian (Res.Inst.of Light Chemical Eng.,South China Univ. of Tech., Guangzhou 510640,China)  
The changes in the gelatinization temperature of esterified and cross_linked starches and the DSC gelatinization properties were studied with the reacting pH, time and the amount of phosphorus oxychloride. The upper limit of the gelatinization temperature range of modified starches was higher than that of the native tapioca starch, and it rose with the increasement of the reacting pH, time and the amount of the modified reagent. At the reacting pH of 8.0 and 9.0,the lower limit of the gelatinization temperature range of the modified starch was smaller than that of the native starch, and decreased with the increasement of the pH, time and the modified reagent. At the reacting pH of 10.0 and 11.0, the lower limit was smaller at the beginning of the reaction, and rose with the increasement of the above_mentioned reacting factors, finally reached value higher than that of the native starch. These properties were closely related to the mechanism of the esterification and the cross_link for starch.
【Fund】: 国家自然科学基金资助项目! (2 96 76 0 18)
【CateGory Index】: TS23
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