High cross - linking degree of starch granules decreased the digestion rate. However, low cross-linkedreaction increased the rate of starch granule but had little effect on its pastes.
The structure of cross-linked fibroin gel(CFG) prepared by the reaction of cross-linking (agent) epoxide polyethylene glycol diglycidyl ether(PGDE) with silk fibroin solution was investigated.
对丝素蛋白水溶液与环氧化合物交联剂(PGDE)反应制备的丝素凝胶(CFG)的结构进行了研究。
3
With the reaction of starches and phosphors oxychloride, the swelling of crosslinked starch granules was controlled successfully through different degrees of substitution.