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lhe逍遥

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文章题目：酶促酯化制备松香酸淀粉酯的性质及结构表征，化工学报, 2014, 65(10): 4123-4130.
（Properties and structure of rosin acid starch ester prepared by enzyme catalysis）
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1楼 2015-01-28 18:20:14
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w269056786

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lhe逍遥: 金币+20, ★★★★★最佳答案, 非常感谢 2015-01-28 20:18:10
Record 1 from Compendex for: ((Properties and structure of rosin acid starch ester prepared by enzyme catalysis) WN All fields), 1969-2015


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1. Add to selected records Accession number:  201444136211

  Title:  Properties and structure of rosin acid starch ester prepared by enzyme catalysis
  Authors:  Li, He1; Lin, Rihui1 ; Su, Jiating1; Wu, Jia1; Wei, Chunyu1; Li, Xunbi1  
  Author affiliation:  1 Key Laboratory of New Techniques for Chemical and Biological Conversion Process, College of Marine Sciences and Biotechnology, Guangxi University for Nationalities, Nanning; Guangxi, China  
  Corresponding author:  Lin, Rihui  
  Source title:  Huagong Xuebao/CIESC Journal
  Abbreviated source title:  Huagong Xuebao
  Volume:  65
  Issue:  10
  Issue date:  October 1, 2014
  Publication year:  2014
  Pages:  4123-4130
  Language:  Chinese
  ISSN:  04381157  
  CODEN:  HUKHAI  
  Document type:  Journal article (JA)
  Publisher:  Chemical Industry Press
  Abstract:  Rosin acid starch esters with degree of substitution (DS) ranging from 0.031 to 0.092 were prepared by enzymatic esterification reaction, using rosin acid and cassava starch as raw material, DMSO as solvent, and its physicochemical characters were also studied. The results showed that with the increase of DS, the swelling power and solubility of esterification products reduced, relative and intrinsic viscosity increased, and the molecular chain of esterified starches grew. The data from UV analysis on the starch-iodine complexes indicated that the maximum absorption wavelength moved to longer wavelength when the DS increases, together with the blue value declines. The rosin acid starch esters with different DS were characterized by FT-IR, 1H NMR, DSC, TGA and SEM. The results indicated that the esterified product exhibited a new absorption band at 1727 cm-1, which was assigned to the attribution of the symmetric deformation vibration of carbonyl C=O. Compared with the pretreated starch, the gelatinization temperature and thermal stability of rosin acid starch esters were reduced, and the crystallinity also decreased.
  Number of references:  22
  Main heading:  Enzymes  
  Controlled terms:  Esterification  -  Nuclear magnetic resonance  -  Starch  
  Uncontrolled terms:  Enzyme catalysis  -  Rosin acid  -  Starch esters  
  Classification code:  802.2 Chemical Reactions -  804.1 Organic Compounds -  932.2 Nuclear Physics
  DOI:  10.3969/j.issn.0438-1157.2014.10.049
  Database:  Compendex
   Compilation and indexing terms, © 2015 Elsevier Inc.
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w269056786

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lhe逍遥: 金币+10, ★★★★★最佳答案, 非常感谢 2015-01-28 20:18:26
这是网页截图。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。
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3楼2015-01-28 18:58:43
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shaoyiyuan

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请帮忙查一下下面这篇文章有没有被EI收录Optimization of operating mode in Copper Flash Smelting process，谢谢
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4楼2015-02-04 00:26:50
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shaoyiyuan

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请帮忙查一下下面这篇文章有没有被EI收录Optimization of operating mode in Copper Flash Smelting process，谢谢
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5楼2015-02-04 00:28:10
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