Starch citrate: Preparation and ion exchange properties

被引：103

作者：

Wing, RE

机构：

[1] Natl. Ctr. for Agric. Utiliz. Res., Peoria, IL 61604

来源：

STARCH-STARKE | 1996年 / 48卷 / 7-8期

关键词：

D O I：

10.1002/star.19960480709

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starch was allowed to react thermochemically (oven versus drum drying-oven) with citric acid to potentially yield biodegradable products possessing high ion exchange capacity. Reaction variables studied were: starch type (amylose content 0-70%), pH (0.5-8.5), sodium level (0-3 moles), citric acid level (0.1-0.5 moles), reaction time, temperature (110-140 degrees C) and sodium dihydrogen phosphate catalysis. Reaction efficiencies approaching 100% were achieved, while minimizing crosslinking and maximizing carboxyl content. Carboxyl content was determined and copper binding capacity at pH 4.5 was evaluated.

引用

页码：275 / 279

页数：5

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