| 交联琥珀酸酯木薯淀粉的黏度特性研究 |
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| 引用本文： | 陈江枫,冯琳,玉琼广,梁著棋,曾成伟.交联琥珀酸酯木薯淀粉的黏度特性研究[J].粮食与饲料工业,2011,12(6). |
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| 作者姓名： | 陈江枫 冯琳 玉琼广 梁著棋 曾成伟 |
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| 作者单位： | 广西农垦明阳生化集团股份有限公司,广西南宁,530226 |
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| 基金项目： | 广西区科技创新能力与条件建设项目基金(桂科能0895003-3-3) |
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| 摘 要： | 以木薯淀粉为原料,琥珀酸酐为酯化剂,醋酸酐、己二酸混合酸酐为交联剂,制备交联琥珀酸酯淀粉。着重研究药品添加量、反应温度、反应pH值及反应时间对交联琥珀酸酯淀粉的Brabender峰值黏度和热糊黏度的影响。结果显示:琥珀酸酐的添加量与峰值黏度成正比,但热糊黏度先增加后降低;醋酸酐、己二酸混合酸酐的添加量与峰值黏度成反比,但热糊黏度先增加后降低;其它反应条件对淀粉的影响为峰值黏度和热糊黏度都是先增加后降低。最佳的反应条件为:琥珀酸酐质量分数4%,醋酸酐、己二酸混合酸酐质量分数1.0%,温度25~30℃,pH8.5~9.0,反应时间1 h。
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| 关 键 词： | 木薯淀粉 琥珀酸酐 酯化 交联 黏度 |
Study on the viscosity properties of cross-linked and succinic anhydride esterified cassava starch |
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| Chen Jiangfeng,Feng Lin,Yu Qiongguang,Liang Zhuqi,Zeng Chengwei.Study on the viscosity properties of cross-linked and succinic anhydride esterified cassava starch[J].Cereal & Feed Industry,2011,12(6). |
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| Authors: | Chen Jiangfeng Feng Lin Yu Qiongguang Liang Zhuqi Zeng Chengwei |
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| Affiliation: | Chen Jiangfeng,Feng Lin,Yu Qiongguang,Liang Zhuqi,Zeng Chengwei (Guangxi State Farms Mingyang Biochemical Group,Inc.,Nanning 530226,China) |
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| Abstract: | The succinic anhydride cross-linked and succinic anhydride esterified cassava starch was synthesized with cassava starch as the raw material,succinic anhydride as the esterification agent and adipic acid mixed anhydride as the cross-linking agent.The influence of reaction condition(chemicals addition,temperature,pH and time) on both peak viscosity and thermal viscosity of the esterified and cross-linked cassava starch was focused on.The results showed that the amount of succinic anhydride was in direct prop... |
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| Keywords: | cassava starch succinic anhydride esterify cross-linked viscosity |
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