Study on the preparation process of cross-linked porous cassava starch

被引：0

作者：

Yin, Xiulian ^{[1
]}

You, Qinghong ^{[1
]}

Wan, Miaomiao ^{[1
]}

Zhang, Xuejuan ^{[1
]}

Dai, Chunhua ^{[1
]}

机构：

[1] Huaiyin Inst Technol, Sch Life Sci & Food Engn, Huaian 223003, Jiangsu, Peoples R China

来源：

3RD INTERNATIONAL CONFERENCE ON ENERGY MATERIALS AND ENVIRONMENT ENGINEERING | 2017年 / 61卷

关键词：

OCTENYL; POTATO; RICE; CORN;

D O I：

10.1088/1755-1315/61/1/012132

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

Using cassava starch as raw material, preparation process of porous cross-linked cassava starch was studied. Using TSTP as cross-linking agents, Orthogonal design was applied for the optimization of cross-linked porous starch preparation process. The results showed that the opitmal conditions of cross-linked porous cassava starch were as follows: reaction temperature 45 degrees C, reaction time 20 h, 1% of the amount of the enzyme, the enzyme ratio of 1:5, pH5.50, substrate concentration of 40%.

引用

页数：4

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