低取代度籼米淀粉醋酸酯的制备、表征及性质研究  

Synthesis,Characterization of Low Substituted Acetylated Indica Rice Starch and Study of Its Properties

作　　者：刘忠义[1] 包浩[1] 彭丽[1] 陈婷[1] 乔丽娟[1] 

机构地区：[1]湘潭大学化工学院,湖南湘潭411105

出　　处：《湘潭大学自然科学学报》2015年第3期43-50,共8页Natural Science Journal of Xiangtan University

基　　金：国家农转资金项目(2013D2002007);粮食发酵深加工工艺与技术国家工程实验室(江南大学)项目(KH02010)

摘　　要：以籼米淀粉为原料,醋酸酐为酯化剂,氢氧化钠为催化剂,制备低取代度籼米淀粉醋酸酯.通过正交试验确定了醋酸酯淀粉的最佳工艺条件:反应温度40℃,反应pH=9,反应时间90 min,醋酸酐用量4g.所得产物的取代度(DS)为0.116,反应效率(RE)为64.47%.通过红外光谱(FTIR),X射线衍射(XRD),扫描电镜(SEM)和快速黏度分析仪(RVA)研究了其理化性质.FTIR结果表明,相对于原淀粉,醋酸酯淀粉在1 750,1 375和1 252cm-1处出现了新的特征峰.XRD结果表明,籼米及醋酸酯淀粉的晶型结构为A型,但是醋酸酯淀粉的结晶度较小.SEM和XRD结果表明,乙酰化反应发生在淀粉颗粒表面,降低了淀粉的结晶度.同时对淀粉的性质进行了研究,结果表明,相对于原淀粉,醋酸酯淀粉的黏度、溶解度、膨胀度及冻融稳定性提高,糊化温度和老化性能则降低.Acetylated indica rice starch was synthesized by the reaction of indica rice starch with acetic anhydride（AA）in an aqueous medium in the presence of sodium hydroxide as a catalyst.The optimum preparation conditions were confirmed to be the reaction temperature 40 ℃,reaction pH 9,reaction time 90 min and the amount of AA 4g by orthogonal tests,and the optimal product wtih the degree of substitutions（DS）of 0.116 and reaction efficiency（RE）of 64.47% was obtained.The physicochemical properties of the products were studied by means of Fourier transform infrared（FTIR）,X-ray diffraction（XRD）,scanning electron microscopy（SEM）and Rapid visco analyser（RVA）.FTIR spectroscopy showed new bands at1 750,1 375,1 252cm-1.SEM and XRD revealed that the crystallinity and surface of starch granular were destroyed by esterification.Properties of acetylated rice starch were systematically studied.The results showed an increase of the viscosity,solubility,swelling degree and freeze-thaw stability,and a decrease of the pasting temperature and retrogradation.

关 键 词：籼米淀粉 醋酸酯淀粉 表征 性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]