微波辅助制备硬脂酸微孔红薯淀粉酯  

Preparation of Stearic Acid Microporous Sweet Potato Starch Ester With Microwave Assisted

作　　者：傅新征 张靖凰 吴玉琼 颜雅君 FU Xinzheng;ZHANG Jinghuang;WU Yuqiong;YAN Yajun(School of Tea and Food Science,Wuyi University,Wuyishan,Fujian 354300)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300

出　　处：《武夷学院学报》2023年第3期6-10,共5页Journal of Wuyi University

基　　金：武夷学院教育教学改革研究与实践项目(KC202123);福建省中青年教师教育科研项目(科技类)(JAT160523)。

摘　　要：以微孔红薯淀粉为原料,采用微波辅助制备硬脂酸微孔红薯淀粉酯。通过单因素试验和正交试验优化硬脂酸微孔红薯淀粉酯的制备工艺。结果表明:最佳制备工艺为硬脂酸添加量2%、盐酸添加量0.07%、微波时间4.0 min、微波功率480 W,在此条件下制得的硬脂酸微孔红薯淀粉酯吸油率为67.38%、取代度为0.0712。The stearic acid microporous sweet potato starch ester was prepared by microwave assisted with microporous sweet potato starch as raw material.The preparation parameters of stearic acid microporous sweet potato starch ester were determined by single factor and orthogonal experiments.The results showed that the optimum preparation process conditions were as follows:addition amount of stearic acid 2%,addition amount of hydrochloric acid 0.07%,microwave time 4.0 min,microwave power 480 W.Under these conditions,the oil absorption rate of stearic acid sweet potato microporous starch ester was 67.38%,the degree of substitution was 0.0712.

关 键 词：微孔淀粉 硬脂酸 酯化 微波辅助制备 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]