酯化红薯变性淀粉的制备及性质研究  

Preparation and Property of Acetified Starch from Sweet Potato

作　　者：袁怀波[1] 江力[1] 曹树青[1] 张爽 陈宗道[2] 

机构地区：[1]合肥工业大学生物与食品学院,安徽合肥230009 [2]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2006年第10期245-248,共4页Food Science

基　　金：安徽省高等学校青年教师科研资助计划项目(2006iq1023)

摘　　要：以红薯淀粉为原料,探讨反应温度、反应pH值、酸酐用量和反应时间等因素对其酯化反应效率的影响,并对醋酸酯化淀粉的膨胀率、溶解度、透明度、冻融稳定性和红外结构表征等进行了研究。Selecting sweet potato starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value, reaction time and the consumption of acetic anhydride were investigated. Properties including expansibility, solubility, transparence, freeze-melt stability and degree of substitute （DS） were systematically studies. The structure of acetified starch was detected by FlaIR spectrum.

关 键 词：红薯淀粉 醋酸酯化 性质 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]