交联乙酰化碎米淀粉的制备  

Preparation of Crosslinked Acetylated Broken-rice Starch

作　　者：任宇鹏[1] 刘加艳[1] 范乃胤 

机构地区：[1]河南化工职业学院,河南郑州450042 [2]河南省计量科学研究院,河南郑州450008

出　　处：《广州化工》2015年第16期129-130,176,共3页GuangZhou Chemical Industry

摘　　要：介绍以碎米淀粉为原料,先交联后乙酰化的制备工艺;以三偏磷酸钠为交联剂,醋酸酐为酯化剂,讨论反应时间、p H、反应时间及醋酸酐加入量对交联碎米淀粉乙酰化取代度和对淀粉糊冷、热黏度的影响。从单因素考虑,分别在反应温度35℃、反应时间2 h、乙酰化p H 10、醋酸酐用量11%时取代度最大,交联乙酰化碎米淀粉的冷、热黏度差值保持恒定,其糊黏度稳定性较好。The preparation process of broken-rice starch＇s acetylation after crosslinked was introduced. With tlaree sodium metaphosphate as crosslinking agent, acetic anhydride as esterifying agent, reaction time, pH, reaction time and the amount of acetic anhydride on the crosslinking degree of acetylation broken-rice starch and starch paste viscosity, cold heat effect were discussed, From the single factor, the degree of acetylation reached maximum in the reaction temperature of 35℃, the reaction time of 2 h, pH 10, acetic anhydride content of 11%, respectively. Cold, hot viscosity difference of cross-linked acetylated starch of broken-rice was kept constant, the paste viscosity stability was better.

关 键 词：碎米淀粉 交联乙酰化 取代度 影响因素 冷热黏度差 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]