三重变性小麦淀粉中酯化反应对淀粉糊粘度特性影响的研究  

Study on the Effects of Esterification on the Properties of Triple-modified Wheat Starch Paste

作　　者：易智彪[1] 刘亚伟[1] 袁超[1] 华大辉[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》2004年第2期15-16,共2页Cereal & Feed Industry

摘　　要：探讨了三重变性小麦淀粉中酯化反应对淀粉糊粘度特性的影响。在交联氧化反应后 ,以十二烯基琥珀酸酐作为酯化剂 ,进行小麦淀粉酯化反应 ,考察反应温度、反应时间、反应pH值和酯化剂用量等主要因素的影响。The effects of esterification on the properties of triple-modified wheat starch paste were investigated. After cross-linking and oxidation reactions, the wheat starch was esterified with 12-ethylene succinic anhydride as the esterifying agent. By doing so, the effects of the proper reaction temperature, reaction time, pH and the dosage of 12-ethylene succinic anhydride were determined.

关 键 词：三重变性小麦淀粉 酯化反应 淀粉糊 粘度 十二烯基琥珀酸酐 酯化剂 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]