1) phosphate starch
磷酸酯淀粉
1.
Development of investigation on dry preparation of phosphate starch;
干法制备磷酸酯淀粉的研究进展
2.
Optimum preparation technology of phosphate starch with half-wet process;
半干法制备磷酸酯淀粉工艺优化研究
3.
Performance Comparison of Phosphate Starch and Acetate Starch;
磷酸酯淀粉与醋酸酯淀粉性能对比
2) starch phosphate
磷酸酯淀粉
1.
The Effects of Enzymatic Pretreating on Producing Process and Product Properties of Starch Phosphate;
酶法前处理对磷酸酯淀粉制备工艺及产品性能的影响
2.
Synthesis of starch phosphate with mechanical activated maize starch;
机械活化玉米淀粉制备磷酸酯淀粉及其结构表征
3.
The effects of drying temperature, the pH value of the initial media, types of phosphate, reaction time and temperature on the esterification process are also discussed, thus the optimal process conditions for preparing low-viscosity starch phosphate sizing agent are obtained.
考察了温度、盐浓度及加料方式与淀粉吸盐量的关系,研究了干燥温度、起始介质pH值、磷酸盐种类、反应温度和时间等对酯化反应的影响,获得低黏度磷酸酯淀粉最佳制备工艺条件。
3) phosphorylated starch
磷酸酯淀粉
1.
The effects of types and content of the residual reactants such as sodium dihydrogen phosphate,sodium hydrogen phosphate,sodium phosphate,phosphoric acid,sodium pyrophosphate and pentasodium triphosphate within phosphorylated starch on the sizing behaviors of the modified starch were investigated in terms of viscosity,hot paste stability,adhesion behavior,and the behavior of starch film.
以磷酸酯淀粉浆料的粘度、热浆粘度稳定性、粘附性能、浆膜性能为指标,研究了淀粉磷酸酯化反应残留物的种类及其含量对浆料基本性能的影响;并以磷酸二氢钠残留物为例,探讨了它对磷酸酯淀粉与PVA1799及PVA1788混合浆性能的影响。
2.
The paste behaviors of two kinds ionized starches—the phosphorylated starch and the cationic starch was investigated, and the influences of the electrolytes involved in the modified starch were also evaluated.
本课题主要研究了磷酸酯淀粉与阳离子这两类离子化变性淀粉浆料的性能,并探讨了这些变性淀粉中存在的电解质对其浆料性能的影响。
4) starch phosphate ester
磷酸酯淀粉
1.
Effect of maize starch phosphate ester on the texture of chicken meat sausage;
玉米磷酸酯淀粉对鸡肉火腿肠制品质构的影响
5) starch phosphate ester
淀粉磷酸酯
1.
With the increase of combined phosphorus of starch phosphate ester,the retention of paper additive would increase to all of filling and fibril.
随着淀粉磷酸酯中结合磷的提高,造纸添加剂对填料的留着和对细小纤维的留着作用均增大。
2.
The effects of substitution degree on paste viscosity,clarity,freeze-thaw stability,retrogradation,gelatinization difficult or easy degree,salt tolerance,sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.
研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
3.
The starch phosphate ester was developed for settling agent of fine coal meals.
采用玉米淀粉与磷酸二氢钠进行反应，制备用作细煤粉沉降剂的淀粉磷酸酯。
6) phosphorylated starch
淀粉磷酸酯
1.
The paper aims at the research on phosphorylated starch ,its structure, reaction mechanism ,properties and applications in foodstuff industry.
论述淀粉磷酸酯的结构、反应机制、性质及在食品工业中的应用。
补充资料：磷酸酯淀粉
分子式：
CAS号：
性质：磷酸酯淀粉属阴离子则淀粉。白色至淡黄色粉末，几乎无臭，溶于热水，不溶于乙醇、丙酮、苯等有机溶剂。山淀粉与各种无机磷酸盐或有机含磷试剂反应制得。不同的工艺条件，可制成不同取代度的淀粉磷酸酯。经磷酸酯化的淀粉在外形上类似天然淀粉，但有良好的冷水分散性，其糊液的透明性、稳定性明显提高，阴离子性明显增加。不同取代度的磷酸酯淀粉其性能也不同。造纸工业中使用的磷酸酯淀粉其取代度在0.01～0.07之间，可用作助留助滤剂、增强剂(增进填料和细小纤维的留着率，增进纸页干强度)，还可用作涂布粘料和层间增强剂。纺织工业中作经纱上浆剂、精整剂。食品工业中的增稠剂、乳化稳定剂。亦可作药物的填充剂，土壤改良保水剂等。
CAS号：
性质：磷酸酯淀粉属阴离子则淀粉。白色至淡黄色粉末，几乎无臭，溶于热水，不溶于乙醇、丙酮、苯等有机溶剂。山淀粉与各种无机磷酸盐或有机含磷试剂反应制得。不同的工艺条件，可制成不同取代度的淀粉磷酸酯。经磷酸酯化的淀粉在外形上类似天然淀粉，但有良好的冷水分散性，其糊液的透明性、稳定性明显提高，阴离子性明显增加。不同取代度的磷酸酯淀粉其性能也不同。造纸工业中使用的磷酸酯淀粉其取代度在0.01～0.07之间，可用作助留助滤剂、增强剂(增进填料和细小纤维的留着率，增进纸页干强度)，还可用作涂布粘料和层间增强剂。纺织工业中作经纱上浆剂、精整剂。食品工业中的增稠剂、乳化稳定剂。亦可作药物的填充剂，土壤改良保水剂等。
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参考词条