| 淀粉与丙烯酰胺接枝共聚物性质的研究 |
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| 引用本文： | 周世英,吴加根,杨哲峰.淀粉与丙烯酰胺接枝共聚物性质的研究[J].中国脊柱脊髓杂志,1992(3). |
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| 作者姓名： | 周世英 吴加根 杨哲峰 |
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| 作者单位： | 无锡轻工业学院粮油科学与工程系
(周世英，吴加根)，无锡轻工业学院粮油科学与工程系(杨哲峰) |
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| 摘 要： | 研究了小麦淀粉与丙烯酰胺的接枝共聚物的物理特性和结构特征,实验结果表明:该接枝共聚物在热性质上与原淀粉有明显的区别,其糊化温度比原淀粉略低,粘度热稳定性及溶解度较原淀粉均有提高。接枝共聚反应不仅发生在淀粉颗粒的表面上,而且也发生在颗粒结构的内部,但反应仅发生在淀粉的无定型区。
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| 关 键 词： | 小麦淀粉 丙烯酰胺 接枝共聚物 |
A Study of the Properties of Graft-Copolymer of Starch and Acrylamide |
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| ZhouShiying Wu Jiagen Ying Zhefeng..A Study of the Properties of Graft-Copolymer of Starch and Acrylamide[J].Chinese Journal of Spine and Spinal Cord,1992(3). |
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| Authors: | ZhouShiying Wu Jiagen Ying Zhefeng |
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| Institution: | Dept. of Cereal and Oil Eng. |
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| Abstract: | Some physical properties and structural characteristics of wheat starch graft copolymer with polyacrylamide were studied. The experiment results Showe that the ther- mal behaviour of this product is different from the native starch, and its gelatinization |
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| Keywords: | Wheat starch acrylamide graft-copolymer |
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