交联甘薯淀粉醋酸酯制备条件研究  

Preparation of Cross - linked Sweet Potato Starch Acetate

作　　者：刘亚伟[1] 孙键[1] 杨宝[1] 刘洁[1] 袁超[1] 易智彪[1] 

机构地区：[1]郑州工程学院,河南郑州450052

出　　处：《粮食与饲料工业》2003年第2期41-43,共3页Cereal & Feed Industry

基　　金：河南省重大科技攻关项目

摘　　要：采用环氧氯丙烷为交联剂,醋酸酐为酯化剂,对甘薯淀粉进行双重化学变性,以峰粘度和取代度作为评价指标,通过正交试验和响应面分析,得出制备粘度高,且取代度适宜的交联甘薯淀粉醋酸酯的最优制备条件为:交联剂用量为0.27％,交联反应pH值为10.0,交联反应时间为3.3h,酯化剂用量为6％,酯化反应pH值为8.5,反应温度为25℃。Modified sweet potato starch was preparaed by using epichlorohydrin for cross - linking reaction and acetic anhydride for esterifi-cation reaction. Trie resulting modified starch was appraise on paste top viscosity and degree of substitution (DS). A Response Surface Analysis (RSA) was conducted and resulted in the following optimum conditions of preparing cross - linked sweet potato starch acetate as epichlorohydrin 0.27% , pH value 10.0 for cross linking, cross linking 3.3 hours, esterification dosage 6%, pH 8.5 for esterification and temperature 25℃.

关 键 词：交联甘薯淀粉醋酸酯 制备条件 响应面分析 化学变性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]