制备条件对木薯淀粉醋酸酯取代度的影响  

Effect of Preparation Parameter on DS of Cassava Starch Acetate

作　　者：汪树生[1] 靳京[1] 苏玉春[1] 陈光[1] 

机构地区：[1]吉林农业大学生命科学学院,吉林长春130118

出　　处：《食品研究与开发》2012年第12期26-28,共3页Food Research and Development

基　　金：吉林农业大学博士科研启动基金(2012225)

摘　　要：以木薯淀粉为原料,醋酸酐为酯化剂制备淀粉醋酸酯,考察制备条件对取代度的影响。实验结果标明:取代度随反应体系pH升高而增加,在pH9时达到最高值,之后下降;温度升高,取代度随之上升,35℃后升高趋势减缓;取代度在反应时间为1.5 h时最高,延长反应时间取代度因酯水解而降低;随酯化剂用量增加,淀粉醋酸酯的取代度不断升高。Starch acetates were prepared from cassava starch with acetic anhydride for esterification agent,and the effects of preparation parameters on degree of substitution（DS） were investigated.The results indicated that： DS of starch acetate increased with the pH up to 9,thereafter decreased;the DS got higher with arising of reaction temperature,and got lower increasing trend when higher than 35 ℃;starch acetates got highest DS prepared for 1.5 hours,otherwise prolonged reaction time the DS would decreased because of hydrolyze action;DS increased with the increasing dosage of esterification agent.

关 键 词：木薯淀粉 淀粉醋酸酯 醋酸酐 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]