CAJ | 학술논문

以非晶化木薯淀粉为原料，通过湿法交联合成淀粉磷酸酯，研究了非晶化木薯淀粉交联反应动力学过程，计算出表观活化能 Ea，讨论了不同温度对交联反应速率的影响。通过与木薯原淀粉湿法交联对比，研究了非晶化处理对淀粉后续反应的影响。结果表明，非晶化处理后，淀粉交联反应的反应取代度和反应程度均提高，表观活化能降低了23％，反应活性得到大大提高。
이비정화목서정분위원료，통과습법교연합성정분린산지，연구료비정화목서정분교련반응동역학과정，계산출표관활화능 Ea，토론료불동온도대교련반응속솔적영향。통과여목서원정분습법교련대비，연구료비정화처리대정분후속반응적영향。결과표명，비정화처리후，정분교련반응적반응취대도화반응정도균제고，표관활화능강저료23％，반응활성득도대대제고。
The starch diphosphate was synthesized by non-crystalline cassava starch through wet process. The influence of temperature on reaction rate was discussed.The kinetics and apparent activation energy of non-crystalline cassava starch in cross-linking reaction were studied.Compared with raw cassava starch,the influence of non-crystallization on consequent reaction was studied.The results showed the degree of sub-stitution and extent of reaction were both increased after non-crystallization,the apparent activation energy was descended by 23%,and the reaction activity was improved.