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首页> 外文期刊>Journal of Polymers and the Environment >Thermal Solid State Reactions of Potato Starch with α-hydroxy Acids
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Thermal Solid State Reactions of Potato Starch with α-hydroxy Acids

机译：马铃薯淀粉与α-羟基酸的热固相反应

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The numerous applications of dextrins resulting from the heating of potato starch with α-amino acids prompted me to check the thermal reactions of starch with hydroxy acids and their lactones, such as citric acid, lactic acid, tartaric acid, and coumarine. The course of reactions was observed by means of Simultaneous TG/DSC Thermal Analyser. The thermal reactions were carried out on convectional and microwave heating. The course of reactions under such conditions was compared and properties of resulting dextrins were recognized. The structure and properties of products were obtained from FTIR spectra, water solubility tests, and pH measurements. It was found, that hydroxy acids and/or products of their thermal transformations reacted with starch and/or resulting dextrins producing esters or crosslinking esterification of dextrins took place. The properties of new dextrins were presented in order to check, in further studies, their application for selective flotation of complex metal ores and their suitability as prebiotics.
机译：马铃薯淀粉与α-氨基酸加热产生的糊精的大量应用促使我检查了淀粉与羟酸及其内酯（如柠檬酸，乳酸，酒石酸和香豆碱）的热反应。通过同时TG / DSC热分析仪观察反应过程。热反应在对流和微波加热下进行。比较了在这种条件下的反应过程，并识别了所得糊精的性质。产物的结构和性质是通过FTIR光谱，水溶性测试和pH测量获得的。发现羟基酸和/或其热转化产物与淀粉和/或所得糊精反应生成酯或使糊精交联酯化。介绍了新糊精的特性，以便在进一步研究中检查其在复杂金属矿石的选择性浮选中的应用及其作为益生元的适用性。

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