摘要
通过合成不同取代度的辛烯基琥珀酸淀粉酯,研究了不同淀粉产品表面张力特性和对苯的增溶性.实验结果表明:较高取代度的淀粉样品具有良好的表面活性,随着取代度的增高,临界胶束质量浓度(CMC值)降低,对苯的增溶作用增强.
Starch octenyl succinate anhydride (SSOS) with different degree of substitution was synthesized. The surface properties of different products were studied . The results showed that the emulsibility of the products increased with the increase of the substitution degree. The emulsibility effect showed obvious difference with regards to different substances. SSOS with SDS exhibited a positive synergy in creation, while SSOS with CTAB indicated negative synergy.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第2期27-29,共3页
Journal of Food Science and Biotechnology
基金
华南理工大学自然科学基金项目(321 E52780)资助课题.
