硬脂酸木薯淀粉酯制备工艺研究  

Optimization of Synthesis Conditions of Stearate Cassava Starch Ester

作　　者：孙敏甜[1] 李富丽[2] 刘莎[2] 罗志刚[2] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450052 [2]华南理工大学轻化工研究所碳水化合物研究室,广东广州510640

出　　处：《现代食品科技》2009年第9期1052-1054,共3页Modern Food Science and Technology

基　　金：高等学校博士学科点专项科研基金(20070561078);广东省产学研结合项目(2007B090400003);广东省科技攻关项目(2008B021100016)

摘　　要：本文以木薯淀粉和硬脂酸为原料,用盐酸作为催化剂,采用干法合成制备硬脂酸木薯淀粉酯。通过正交实验得出了合成硬脂酸木薯淀粉酯的最优工艺条件:淀粉100g(干基),初始水分质量分数20%,温度140℃,硬脂酸质量分数3%,反应时间2h,2mo1/L盐酸量0.8mL。得到的产品取代度为0.006426,反应效率为37.61%。Stearate cassava starch was prepared via esterificaiton of cassava starch and stearic acid with hydrochloric acid as catalyst by dry processing. The optimum processing conditions were gained by orthogonal test, as follows： starch amount of 100g （absolutely dry）, the initial water content of 20%, temperature of 140 ℃, stearic acid of 3%, reaction time of 2h, HC 1 （2mo 1 / L） of 0.8mL. Under those conditions, DS of the product was 0.006426, and its reaction efficiency was 37.61%.

关 键 词：正交试验 木薯淀粉 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]