Study on the Characterization of Cross-Linked Cassava Starch Prepared by Microwave Radiation
| Autor: | Xiao Feng Zhang, Ke Xi Zhang, Zhu Zheng, Xiaohong Wang |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Morphology (linguistics)
Materials science Starch Sodium Microwave oven technology industry and agriculture General Engineering food and beverages chemistry.chemical_element Sodium trimetaphosphate Amorphous solid chemistry.chemical_compound chemistry Chemical engineering Microwave irradiation Polymer chemistry Microwave |
| Zdroj: | Advanced Materials Research. :1051-1054 |
| ISSN: | 1662-8985 |
| Popis: | In this article,cassava starch was cross-linked by crosslinking agent sodium tripolyphosphate in the microwave oven. The effect of microwave time on the cross-linking degree and morphology of cross-linked starch were investigated. The results show that with the increase of microwave processing time, the degree of crosslinking of starch increases.Phosphate ester group is formed on the starch molecular chains and the structure of cross-linked starch becomes amorphous by microwave irradiation . |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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