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Pākī Hoʻololi ʻia
Ua kapa ʻia ʻo ia he huaʻai starch, i hana ʻia e ke kino, kemika a me ka enzymatically mālama ʻana me ka starch maoli e hoʻololi, hoʻoikaika a hōʻino paha i nā waiwai hou e ka molecular cleavage, hoʻonohonoho hou ʻana a i ʻole ka hoʻokomo ʻana i nā pūʻulu pani hou.Nui nā ala e hoʻololi ai i ka starch meaʻai, e like me ke kuke ʻana, hydrolysis, oxidation, bleaching, oxidation, esterification, etherification, crosslinking a me nā mea ʻē aʻe.
Hoʻololi kino
1. Pre-gelatinization
2. Ka lapaʻau ʻana
3. Hana welaHoʻololi kemika
1. Esterification: Acetylated starch, esterified me ka acetic anhydride a i ʻole vinyl acetate.
2. Etherification: Hydroxypropyl starch, etherified me propylene oxide.
3. ʻO ka starch i mālama ʻia i ka waikawa, mālama ʻia me nā waikawa inorganic.
4. Mākaʻikaʻi mālama ʻia, mālama ʻia me ka alkaline inorganic.
5. Mākaʻikaʻi bleached, hana me ka hydrogen peroxide.
6. Oxidation: Oxidized starch, mālama ʻia me ka sodium hypochlorite.
7. Emulsification: starch sodium Octenylsuccinate, esterified me ka octenyl succinic anhydride.
