SWELLING AND REACTIVITY OF MAIZE STARCH GRANULES

被引：20

作者：

HAUBER, RJ ^{[1
]}

BEMILLER, JN ^{[1
]}

FANNON, JE ^{[1
]}

机构：

[1] PURDUE UNIV,WHISTLER CTR CARBOHYDRATE RES,1160 SMITH HALL,W LAFAYETTE,IN 47907

来源：

STARCH-STARKE | 1992年 / 44卷 / 09期

关键词：

D O I：

10.1002/star.19920440902

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

It is concluded that granule swelling is required for any chemical derivatization of common yellow dent maize starch with fatty acyl chlorides in organic solvents, even for reaction at granule surfaces. It was also concluded that progressively less of hot pyridine-swollen granules is available for reaction with fatty acyl chlorides as the carbon chain length increases from C6 to C-14, with those two lengths being the approximate outside limits for partial exclusion.

引用

页码：323 / 327

页数：5

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