低取代度碎米淀粉辛烯基琥珀酸酯的工艺分析  

Analysis of Preparation Technology of Octenyl Succinate from Low Substituted Broken Rice Starch

作　　者：刘加艳 任宇鹏 LIU Jia-yan;REN Yu-peng(Henan Vocational College of Applied Technology,Henan Zhengzhou 450042,China)

机构地区：[1]河南应用技术职业学院

出　　处：《广州化工》2019年第18期51-53,89,共4页GuangZhou Chemical Industry

摘　　要：碎米淀粉与辛烯基琥珀酸酐酯化生成辛烯基琥珀酸淀粉酯,其是典型的慢消化淀粉,低取代度时可任意比例加入食品。试验分析反应时间、pH、温度、淀粉浓度及辛烯基琥珀酸酐加入量对酯化淀粉取代度的影响;从单因素及工业生产考虑,分别在反应时间3 h、pH 8. 5、反应温度35℃、淀粉乳浓度35%及辛烯基琥珀酸酐用量2%时,酯化取代度较为合适。Starch octenyl succinate was synthesized by esterification of broken rice starch with octenyl succinic anhydride. It is a typical slow digestive starch and can be added to food in any proportion at low substitution. The effects of reaction time, pH, temperature, starch concentration and the amount of octenyl succinic anhydride on the degree of substitution of esterified starch were analyzed. Considering the single factor and industrial production, the degree of substitution was more suitable when the reaction time was 3 h, pH=8.5, reaction temperature was 35 ℃, the concentration of starch milk was 35% and the amount of octenyl succinic anhydride was 2%.

关 键 词：碎米 辛烯基琥珀酸酐 取代度 酯化 因素分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]