食品科学 ›› 2007, Vol. 28 ›› Issue (1): 47-50.
• 基础研究 • 上一篇 下一篇
唐洪波, 马冰洁
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TANG Hong-Bo, MA Bing-Jie
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摘要： 本文以玉米淀粉为原料,以盐酸为酸解剂,醋酸酐为乙酰化试剂,氢氧化钠为酰化催化剂对酸解乙酰基复合变性淀粉合成工艺进行了研究。考察了反应时间、反应温度、pH值、酸含量对酸解淀粉流度、乙酰化淀粉取代度及产品性能的影响。实验结果表明,升高酸解温度、增加酸解时间和酸含量将加速淀粉的降解。采用流度法测定酸解淀粉的粘度,采用酸碱滴定法测定了乙酰化酸解淀粉的取代度。
关键词: , 淀粉, 乙酰化, 酸解淀粉, 制备, 性能
Abstract: The preparation and properties of acetylated acid hydrolysis modified starch by using corn starch as raw materials, hydrochloric acid as acid hydrolysis reagent, acetic anhydride as acetylation reagent and sodium hydroxide as catalyst, were introduced in this paper. The effect of some factors such as acid hydrolysis time, acid hydrolysis temperature, concentration of hydrochloric acid and pH on fluidity and substitution degree of modified starch was discussed. The results showed that the increase of acid hydrolysis temperature, time and concentration of hydrochloric acid speeds the starch hydrolysis. The viscosity of acid modified starch was determined by fluidity method. The substitution degree of compound modified starch was determined by acid and alkali titration method.
Key words: starch, acetylation, acid modified starch, preparation, property
唐洪波, 马冰洁. 乙酰化酸解复合变性淀粉的制备及性能研究[J]. 食品科学, 2007, 28(1): 47-50.
TANG Hong-Bo, MA Bing-Jie. Study on Preparation and Properties of Acetylated Acid Hydrolysis Modified Starch[J]. FOOD SCIENCE, 2007, 28(1): 47-50.
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