2008•Xiandai shipin kejiRequires access

Study on Preparation and Properties of Cassava Acetate Starch with Low Degree of Substitution

Wang MinNi

Abstract

Effects of the key factors on the esterification of cassava starch were studied and the properties including viscosity, freeze-thaw stability and transparency of the esterified starch were also studied.Orthogonal tests showed that, for the preparation of esterified denatured starch with low degree of substitution, the optimum reaction temperature, pH value, anhydride dosage and reaction time were 30℃, 8.5, 6% and 2 h, respectively.

About this research paper

What this paper is about

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Starch, Chemistry, Substitution (logic), Viscosity, Food science, Degree (music), Modified starch, Organic chemistry