氨基甲酸酯支链淀粉的制备  

Ppreparation of Amylopectin Carbaminate

作　　者：闫怀义[1] 李建伟[1] 刘成琪[1] 郭翠萍[1] 

机构地区：[1]忻州师范学院化学系,忻州034000

出　　处：《中国粮油学报》2010年第10期57-60,共4页Journal of the Chinese Cereals and Oils Association

基　　金：山西省教育厅高校科技项目(20091034)

摘　　要：以温水浸出法从玉米淀粉提取的支链淀粉为原料,以氯化铜为催化剂,以尿素为酯化剂,制备了氨基甲酸酯支链淀粉。分别测定了氨基甲酸酯支链淀粉及玉米淀粉、支链淀粉的IR光谱、X-衍射光谱、凝沉性、透光率、糊化温度、黏度及黏度热稳定性。试验结果表明:氨基甲酸酯化支链淀粉与支链淀粉和玉米淀粉相比,具有抗凝沉性强、透光率高、糊化温度低、黏度及黏度热稳定性高等特点;氨基甲酸酯支链淀粉与马铃薯淀粉的X-衍射光谱基本相同,晶体结构为B型。Extracting amylopectin from corn starch with the warn water leaching method as raw material,taking urea as esterifying agent and taking chloride as catalyst,amylopectin carbamate was prepared by the dry method.IR chart,X-ray diffraction spectroscopy,coagulation character,light penetration,gelatinized temperature,viscosity and thermal stability of the produced amylopectin carbamate and of corn starch and amylopectin were detemined.Results： Compared with corn starch and amylopectin,the amylopectin carbamate displays better anti-coagulation character and light penetration,lower gelatinized temperature,and higher viscosity and thermal stability.The X-ray diffraction spectroscopy of the amylopectin carbamate is basically the same as potato starch,and the crystal structure is of B-type.

关 键 词：尿素 玉米淀粉 氨基甲酸酯化链淀粉 制备 性质 测定 

分 类 号：O636.12[理学—高分子化学]