直链淀粉马来酸酐酯的合成及性能研究  

Study on Synthesis of Amylose Maleic Ester and Its Properties

作　　者：何东保[1] 李青[1] 

机构地区：[1]武汉大学资源与环境科学学院,湖北武汉430072

出　　处：《武汉大学学报（理学版）》2003年第2期193-196,共4页Journal of Wuhan University:Natural Science Edition

基　　金：国家自然科学基金资助项目 ( 2 95 74173)

摘　　要：研究在水溶液中用马来酸酐对直链淀粉进行酯化的优化条件 .马来酸酐和淀粉葡萄糖基在摩尔比为0 .7∶1.0 ,pH =8.0 ,温度为 3 0℃的条件下反应 3h ,可得到粘度、热稳定性、透明度等物理性质均优于直链淀粉的酯化产物 。Amylose maleic esters have been prepared in different reaction conditions. The effects of molar ratio of maleic anhydride to amylose, pH value, reaction time and temperature have been studied. It has been observed that the degree of substitution (DS) was 0.130 when molar ratio of maleic anhydride to amylose was 0.7∶1.0,pH value was 8.0,reaction time and temperature was 3 h and 30℃ respectively. The esterified amylose shows higher viscosity, stability to heat and clarity compared to native amylose. The structure of the product was investigated by FTIR spectrometry.

关 键 词：直链淀粉马来酸酐酯 合成 酯化反应 粘度 热稳定性 透明度 淀粉改性 结构表征 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]