辛烯基琥珀酸碎米淀粉酯的制备  

Preparation of Octenyl Succinic Anhydride Modified Broken Rice Starch

作　　者：苟林[1] 王泽南[1] 韩堂健[1] 蒋艳[1] 徐春泽[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2011年第18期77-80,共4页Food Science

基　　金：安徽省教育厅重点项目(KJ2010A276)

摘　　要：以碎米淀粉为原料,采用湿法制备辛烯基琥珀酸碎米淀粉酯,以取代度为评价指标,确定辛烯基琥珀酸酐添加量为3%,通过单因素与正交试验确定辛烯基琥珀酸碎米淀粉酯的最佳制备工艺。结果显示:淀粉乳质量分数30%、pH8.5、反应时间5h、反应温度35℃为最佳工艺条件,在此条件下所得产品取代度可达0.01445。Broken rice starch was modified with octenyl succinic anhydride in aqueous slurry system.The modification process was optimized by one-factor-at-a-time and orthogonal array design methods to achieve maximum degree of substitution（DS）.The results showed that the optimal process conditions were found to be： starch slurry concentration 30%,pH 8.5,reaction time 5 h,and reaction temperature 35 ℃.Under the optimal conditions,the degree of substitution was 0.01445.

关 键 词：碎米淀粉 辛烯基琥珀酸酐 取代度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]