羟丙基乙酰化双淀粉己二酸酯的制备  

Preparation of Hydroxypropyl Acetylated Distarch Adipates

作　　者：谭军华 黄杨[2] 杨华[2] 

机构地区：[1]湖南九典制药股份有限公司,湖南长沙410329 [2]广西大学化学化工学院,广西南宁530004

出　　处：《广州化工》2015年第14期88-90,共3页GuangZhou Chemical Industry

摘　　要：采用已二酸与乙酸酐对木薯淀粉进行改性制备乙酰化双淀粉己二酸酯,得出最佳工艺条件为:淀粉乳初始浓度30%,pH8,反应时间90min,混合酸酐加入量4.5%,羟丙基取代度为0.1264,酯化取代度为0.031。考察了羟丙基乙酰化双淀粉己二酸酯的凝沉性、冻融稳定性和透明度,其中抗凝沉性和冻融稳定性都有了很大的提高,溶解度和透明度略微降低。Acetylated distarch adipates was prepared by cassava starch with adipic acetic mixed anhydride.It showed that the optimal parameters were initial starch slurry concentration 30%,pH 8,reaction time 1.5 h and mixed anhydride concentration 4.5%,respectively.The degree of hydroxypropyl substitution was 0.1264,mixed anhydride molar substitution degree was 0.031.The properties of retrogradation,freeze-thaw stability and the degree of clarity were studied,retrogradation and freeze-thaw stability of acetylated distarch adipates had been greatly improved,and solubility and transparency were slightly lower than cassava starch.

关 键 词：木薯淀粉 羟丙基乙酰化双淀粉己二酸酯 凝沉性 冻融稳定性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]