硬脂酸木薯微晶淀粉酯的制备工艺条件优化  

Optimization of Synthesis of Cassava Microcrystalline Starch Stearate

作　　者：李素玲[1] 高群玉[1] 刘垚[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]中山市质量计量监督检测所,广东中山528403

出　　处：《粮食与饲料工业》2009年第10期25-27,共3页Cereal & Feed Industry

基　　金：国家高技术研究发展计划(863计划)经费资助(2007AA10Z309)

摘　　要：通过研究反应温度、硬脂酸用量和反应时间对微晶淀粉酯化反应的影响,确定了合成硬脂酸木薯微晶淀粉酯的最佳工艺条件:硬脂酸质量分数1%(以100 g微晶淀粉计,干基),反应温度139℃,反应时间4 h,且在最佳工艺条件下产品取代度达到0.0105,反应效率为89.57%。各因素对酯化反应影响显著性由大至小依次为:反应温度、反应时间、硬脂酸的用量,三因素之间对取代度的影响存在一定的交互关系。The effect of reaction temperature,amount of stearic acid,time on synthesis of microcrystalline starch stearate was studied.The optimum technological conditions were: stearic acid was 1%(by 100 g microcrystalline starch,dry basis)and reaction time was 4 h at the temperature of 139℃.Under these conditions,the degree of substitution of product reached 0.0105 and reaction efficiency was up to 89.57%.The significance of factors decreased in the following order: temperature,time,amount of stearic acid.Three factors had certain interaction.

关 键 词：木薯淀粉 微晶化 酯化 取代度 反应效率 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]