高取代苯甲酸酯氧化酸解淀粉制备及性能  

Preparation and Properties of High Degree of Substitution Oxidized Acidolysis Pea Starch Benzoate

作　　者：苏志博 唐洪波[1] 程思哲 白瑶 SU Zhi-bo;TANG Hong-bo;CHENG Si-zhe;BAI Yao(School of Environmental and Chemical Engineering,Shenyang University of Technology,Liaoning Shenyang 110870,China)

机构地区：[1]沈阳工业大学环境与化学工程学院,辽宁沈阳110870

出　　处：《广州化工》2024年第7期60-63,94,共5页GuangZhou Chemical Industry

摘　　要：为拓宽豌豆淀粉的应用范围,以氧化酸解豌豆淀粉为原料,苯甲酰氯为酯化剂,在水相中制备了高取代度苯甲酸酯氧化酸解豌豆淀粉(BOAPS)。考察了酯化剂用量、酯化温度、酯化时间、氢氧化钠用量对BOAPS取代度的影响,并用响应面优化法得到了制备BOAPS的最佳条件。结果表明:BOAPS的最佳制备条件为:苯甲酰氯用量277%,酯化温度28℃,酯化时间90 min,氢氧化钠用量155%。氧化酸解淀粉经酯化后,偏光十字完全消失,结晶区破坏严重,接触角大幅增大。In order to extend the applied range of pea starch,oxidized acidolysis pea starch benzoate(BOAPS)was synthesized with oxidized acidolysis pea starch as material and benzoyl chloride as esterifying agent in aqueous phase.The effects of dosage of esterifying agent,esterification temperature,esterification time and dosage of sodium hydroxide on the degree of substitution of oxidized acidolysis pea starch benzoate were investigated.The optimum conditions for preparation of BOAPS were obtained by response surface optimization method.The results showed that the optimum preparation conditions of BOAPS were as follows:the amount of benzoyl chloride was 277%,the esterification temperature was 28℃,the esterification time was 90 min,and the amount of sodium hydroxide was 155%.After esterification,Maltese cross disappeared completely.The crystallinity of BOAPS was seriously damaged,and the contact angle of which was greatly increased.

关 键 词：豌豆淀粉 苯甲酸酯淀粉 苯甲酰氯 响应面法优化 制备 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]