EFFECT OF REACTION TIME ON THE ACETYLATION OF WHEAT B- STARCH AND CHARACTERIZATION OF THE PRODUCT

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024143" target="_blank" >RIV/60461373:22330/10:00024143 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
EFFECT OF REACTION TIME ON THE ACETYLATION OF WHEAT B- STARCH AND CHARACTERIZATION OF THE PRODUCT
Original language description
Wheat B-starch in native or pre-gelatinized form was acetylated at various reaction times for temperatures in the range of 115-128 °C. The following parameters of the dried and grinded product were studied: particle size measured by image analysis and laser diffraction, degree of substitution by measurement of 1H NMR spectra and FT-IR spectra, crystalline structure by X-ray diffraction pattern, temperature and enthalpy of gelatinization.
Czech name
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Czech description
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Project
<a href="/en/project/GA525%2F09%2F0607" target="_blank" >GA525/09/0607: Biodegradable composites based on B-starch for agriculture applications</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 6th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-78-4
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2010
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000287421800056

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