交联酯化淀粉研究  

Study on Cross-linked and Acetified Starch

作　　者：杨宝[1] 刘亚伟[1] 袁超[1] 易智彪[1] 

机构地区：[1]郑州工程学院食品工程系,郑州450052

出　　处：《中国粮油学报》2003年第6期56-58,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：淀粉化学修饰技术是目前淀粉工业发展的方向 ,本文研究了甘薯淀粉经环氧氯丙烷交联和醋酸酐酯化修饰处理后粘度特性的变化 ,指出了六个反应因素 (交联剂用量、交联pH、交联时间、酯化剂用量、酯化pH和反应温度 )对结果的影响 ,并得出获得高粘度淀粉的最佳实验条件为交联剂用量 0 .2 7% ,交联时间 3.3h ,交联pH10 ,反应温度 2 5℃ ,酯化剂用量 6 % ,酯化pH8.9。The properties of sweetpotato starch modified with epichlorohydrin and acetic anhydride were studied.It was found that there were six effective factors,i.e.epichlorohydrin dosage,cross-linking pH,cross-linking time,acetic anhydride dosage,acetification pH,and temperature,on the product viscosity.The optimum condition for making the highest viscosity starch is as follows:epichlorohydrin dosage 0.27%(g/g),cross-linking reaction time 3.3hr,cross-linking pH 10,acetic anhydride dosage 6%(g/g),acetification pH8.9,and temperature 25℃.

关 键 词：甘薯淀粉 交联 酯化 化学修饰技术 变性淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]