机械活化干法制备硬脂酸木薯淀粉酯  

Preparation for Stearate Cassava Starch Ester by Mechanical Activation-Strengthened Dry Method

作　　者：陈渊 刘德坤 谢秋季 杨家添 廖春萍 黄祖强[2] Chen Yuan Liu Dekun Xie Qiuji Yang Jiatian Liao Chunping Huang Zuqiang(Guangxi Key Laboratory of Farm Products Processing （ Cultivation Base） ,Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi , College of Chemistry and Food Science, Yulin Normal University~ , Yulin, 537000 School of Chemistry and Chemical Engineering, Guangxi University2, Nanning 530004)

机构地区：[1]广西农产品加工重点实验室(培育基地),广西高校桂东南特色农产资源高效利用重点实验室,玉林师范学院化学与食品科学学院,玉林537000 [2]广西大学化学化工学院,南宁530004

出　　处：《中国粮油学报》2017年第4期44-51,共8页Journal of the Chinese Cereals and Oils Association

基　　金：广西科学研究与技术开发计划(桂科攻1598007-1);广西教育厅科研项目(KY2015ZD097;LX2014295);教授科研启动基金(G20140006);大学生创新创业训练计划项目(201410606019;201410606001;201510606021)

摘　　要：为获得制备硬脂酸淀粉酯的新工艺,采用机械活化干法制备木薯硬脂酸淀粉酯。以取代度和反应效率为指标,分别探讨硬脂酸用量、盐酸用量、球磨温度、球磨时间、搅拌速度、球磨介质的堆体积等因素对木薯淀粉硬脂酸酯反应的影响,并对影响因素进行了正交优化。结果表明,机械活化明显提高了木薯淀粉的酯化反应活性。通过正交试验确定了制备硬脂酸酯的最佳工艺条件为:硬脂酸质量分数5%、盐酸质量分数0.14%、球磨温度50℃、球磨时间60 min、搅拌速度380 r/min、球磨介质堆体积500 mL,在此条件下制备的木薯硬脂酸酯淀粉的取代度为0.007 1,反应效率为28.77%。并采用红外光谱(FTIR)、X-射线衍射(XRD)、扫描电镜(SEM)对木薯硬脂酸淀粉酯的结构进行了表征。检测结果显示,木薯硬脂酸淀粉酯具有良好的乳化能力。In order to obtain the new preparation technology of stearate starch ester, the stearate cassava starch ester was synthesized by mechanical activation - strengthened dry method. The effects of stearic acid content, hydro- chloric acid content, ball - milling temperature, ball - milling time, stirring speed and the volume of the stack for ball - milling media on esterification of cassava starch were investigated respectively by using the degree of substitute （DS） and the reaction efficiency （RE） of citrate starch as the evaluating parameter. And then, the best conditions of preparation technique were confirmed by anorthogonal test. The results indicated that the mechanical activation could increase the reaction activity of cassava starch esterification significantly. The optimum conditions of stearate starch preparation were 5% stearic acid content, 0.14% hydrochloric acid content, ball -milling temperature 50 ℃, sti- ring speed 380 r/rain, tack media 500 mL, the DS of product was 0. 007 1, and the RE was 28.77%. Furthermore, the structure of native starch and stearate cassava starch was further characterized by using fourier transform infrared （FFIR）, X -ray diffraction（XRD） and scan electron microscope （SEM）. The result showed that the stearate cassa- va starch possesses good emulsion capacity.

关 键 词：机械活化 硬脂酸淀粉酯 取代度 反应效率 乳化性 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]