微波干法制备高取代度阳离子淀粉的研究  

Studies on the Preparation of Cationic Starch with high Degree of Substitution by Microwave Dry Process

作　　者：刘亚伟[1] 邢伟亮[1] 田景霞[1] 张海俊[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2008年第3期24-26,共3页Cereal & Feed Industry

摘　　要：以玉米淀粉及3-氯-2-羟丙基三甲基氯化铵(CHPTMA)为原料,用微波作为加热方式,研究了CHPTMA用量、NaOH用量、加水量、微波功率和微波时间等因素对产物取代度的影响,确定了最佳的条件:微波时间70 s、微波功率为300 W、醚化剂用量为3.80 ml、碱用量为1.10 g、加水量0.95 ml,此时制备产品取代度可达0.34。Taking corn starch and CHPTMA as raw materials, the effects of factors such as amount of CHPTMA, amount of sodium hydroxide and NaOH, water addition, microwave power and microwave time in the preparation of high DS cationic starch by microwave dry process were discussed and the optimal preparation conditions were determined to achieve the highest DS ： the amount of CHPTMA 3.80 ml, the amount of sodium hydroxide 1, 10 g, the water addition 0.95 ml, the microwave power and microwave time were 300 W and 70 s respectively.

关 键 词：阳离子淀粉 CHPTMA 微波 干法 高取代度 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]