关键词: 玉米淀粉, 木薯淀粉, 醋酸酐, 酯化, 变性淀粉

Abstract: Selecting cassava and maize starch as raw materials, the factors of reaction efficiency such as reaction temperature,reaction pH value, reaction time and the consumption of acetic anhydride were investigated. Properties including the clarity, freeze-thaw stability and degree of substitute (DS) were systematically studied. The optium process conditions for producing starchacetate as food thickener were found out.

Key words: corn starch, cassava starch, acetylation, esterfication, modified starch