Oxi hóa tinh bột bằng hydropeoxit có sự tham gia của vi sóng

• Tác giả: Thanh Tùng Nguyễn, Thị Miền Nguyễn, Trung Đức Nguyễn, Văn Khôi Nguyễn
• Ngôn ngữ: vie
• Ký hiệu phân loại: 664.2 Starches and jellying agents
• Thông tin xuất bản: Hóa học, 2013
• Mô tả vật lý: 111-114
• Bộ sưu tập: Metadata
• ID: 559445

Tóm tắt

An "green" method for preparing of oxidized starch under microwave irradiation was studied using hydrogen peroxide as oxidant. 270 and 450 watts of microwave power were applied for the samples and all the microwaveassisted reactions were compared to conventional one carried out at 60°C. The results show that application of microwave heating for oxidation of starch leads to high conversion by means of carbonyl and carboxyl content and low viscosity. The structure of oxidized starches were characterized by XRD and SEM. The oxidation reduced the viscosity of the oxidized starches and could change the cristalline structures into amorphous state when the DO reached 48.6 percent.