The waxy rice starch was used as raw material to get octenyl succinate esterification optimum conditions:reaction temperature 35℃, starch slurry 35%(w/v), pH 8.5, reaction time 6h. The test showed that the degree of substitution reached 0.0179.
另外,以糯米淀粉为原料,通过单因素和正交实验优化酯化制备条件,确定辛烯基琥珀酸酯化最佳工艺条件:辛烯基琥珀酸酐添加量3%(v/w,无水乙醇稀释5倍),反应温度35℃,淀粉乳浓度35%(w/v),反应pH 8.5,反应时间6h。 制备得产品取代度在0.0179左右。
参考来源 - 无蛋沙拉酱用糯米变性淀粉的制备及应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied.
对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。
The antisense Waxy gene and hygromycin resistant gene were co-transformed into Indica rice 9311 and passed the basic detection.
将反义蜡质基因和潮霉素抗性基因通过共转化方法导入了籼稻9311，并进行了初步检测。
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