低取代度槟榔芋醋酸酯淀粉制备及分析  

Preparation and Analysis of Pinang Taro Acetates Starch with Low Degrees of Substitution

作　　者：陈发河[1] 杜秀杰[1] 吴光斌[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《中国食品学报》2013年第11期35-42,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以槟榔芋淀粉为原料,醋酸酐为酯化剂,氢氧化钠为催化剂,制备低取代度醋酸酯淀粉,研究各反应因素对产品取代度的影响。以取代度为指标,通过正交试验确定的低取代度醋酸酯淀粉的最佳反应条件:W(淀粉)∶W(醋酸酐)=10∶1.2,pH 8,反应温度30℃,反应1 h。所得产物的乙酰基含量2.18%,取代度(DS)0.084,反应效率(RE)44.1%。对槟榔芋醋酸酯淀粉进行初步表征。比较该条件下得到的淀粉醋酸酯与原淀粉的透明度及特性黏度。In this paper, esterifies starch was prepared with pinang taro starch as raw material and Acetic oxide as esterifying agent. It systematically researched on various factors of influencing the substituting degree of products. Orthog- onal tests showed that, the optimum preparation conditions were confirmed as follows： the ratio of starch to anhydride is 10：1.2 （W/W）, reaction pH is 8.0, reaction temperature is 30℃, and reaction time is 1 h. the content of acetyl is 2.18%. Degree of substitution is 0.084, reaction efficiency is 44.1%, The properties of transparency and viscosities of pinang taro starch and acetate starch prepared in the optimum conditions were also compared.

关 键 词：槟榔淀粉 醋酸酯淀粉 乙酰化 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]