小麦羟丙基淀粉的制备及其特性研究

以小麦淀粉为原料，在碱性条件下，通过淀粉与环氧丙烷之间的醚化反应制得羟丙基淀粉。应用正交试验的方法．探讨了醚化剂、碱、膨胀抑制剂的用量及反应时间等四个因素对分子取代度（MS）的影响。结果表明：在30％环氧丙烷、1．5％氢氧化钠、15％硫酸钠、反应时间为16h条件下制备的羟丙基淀粉MS最高可达0．055。对羟丙基淀粉的透光率、凝沉性、抗盐性、抗酸性等特性指标进行了测定和研究。

Study on Preparation and Properties of Hydroxypropyl Wheat Starches

Hydroxypropyl wheat starches were prepared by the etherification reaction of wheat starch with propylene oxide as an etherification reagent. The influences of amount of propylene oxide, sodium hydroxide, and swelling inhibitor, and reaction time on the molar degree of substitution （MS） were studied by applying orthogonal design experiments. The results indicate that the hydroxypropyl wheat starch with higher MS of 0.055 can be prepared under the conditions of： 30% propylene oxide, 1.5% sodium hydroxide, 15% sodium sulfate, and reaction time of 16 hours. Characters of the product, such as the index of transparency, retrogradation, salt residance, and acid residance, were detected.