机械力与柠檬酸双改性热塑性玉米淀粉的制备研究  

Preparation of mechanical force and citric acid thermoplastic modified corn starch

作　　者：马莉莎[1] 高翠平[1] 吴悦[1] 张晓琳[1] 袁怀波[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《食品科技》2011年第9期292-295,共4页Food Science and Technology

基　　金：全国大学生创新实验计划项目(091035954)

摘　　要：以玉米淀粉为原料,经过超微粉碎,用柠檬酸与甘油作改性剂,合成双改性热塑性玉米淀粉,确定了双改性热塑性玉米淀粉合成工艺的最佳条件——原淀粉经超微粉碎,在反应温度120℃,反应时间60min,配料比m(含水20%的玉米淀粉):m(柠檬酸):m(甘油)=1:0.4:0.3下,双改性热塑性玉米淀粉的取代度是0.259,酯化度是0.346,均比单改性的大。红外光谱分析证实在淀粉中引入了柠檬酸酐,X-衍射揭示双改性淀粉的结晶度下降。Corn starch used as raw material to synthesis double-modified thermoplastic starch through the ultra-fine powder and citric acid and glycerol as modifiers. The optimum conditions of double-modified thermoplastic corn starch were researched. Under the reaction time is 60 min, the reaction temperature is 120 ℃, mass ratio of micronization corn starch：citric acid：glycerol was 1：0.4：0.3, obtained that double-modified thermoplastic starch are 0.259 degree of substitution and 0.346 degree of etherification, which are all higher than single-modified starch. Infrared spectroscopy confirmed that the lemon anhydride groups were introduced in starch. The X- diffraction showed the crystalline of double modified starch were dropped.

关 键 词：玉米淀粉 取代度 酯化度 热塑性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]