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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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Record 1 from Compendex for: ((Properties and structure of rosin acid starch ester prepared by enzyme catalysis) WN All fields), 1969-2015 -------------------------------------------------------------------------------- Check record to add to Selected Records Detailed record 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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