| 醋酸酯化芋艿改性淀粉的制备及其性质研究 |
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| 引用本文： | 王晓丹, 陆国权, 常银子. 醋酸酯化芋艿改性淀粉的制备及其性质研究[J]. 食品工业科技, 2015, (03): 128-132. DOI: 10.13386/j.issn1002-0306.2015.03.018 |
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| 作者姓名： | 王晓丹 陆国权 常银子 |
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| 摘 要： | 本文以芋艿淀粉为原料,选取醋酸为酯化剂制备醋酸酯化改性淀粉,考察反应温度、反应p H、醋酐用量及反应时间对醋酸酯改性淀粉中乙酰基质量百分比的影响,通过正交实验设计确定醋酸酯法芋艿改性淀粉的最优工艺,并对原淀粉和醋酸酯化淀粉进行性质比较分析。结果表明:反应温度、p H、反应时间对乙酰基质量分数有极显著的影响（p<0.01）,醋酸酐用量（0.160.37m L）对乙酰基质量分数的影响较显著（p<0.01）,醋酸酐用量（0.370.51m L）对乙酰基的影响不显著（p>0.05）;通过正交实验确定最佳制备条件为反应温度25℃、p H8.0、醋酸酐用量0.44m L、反应时间1.5h,在此条件下制备得到的芋艿改性淀粉乙酰基质量分数为3.56%。理化性质的检验结果表明改性淀粉较原淀粉透明度提高41.28%、溶解度增大12.36%,膨胀率提高2.94%。改性淀粉的X-射线衍射图和芋艿淀粉的特征谱线一致,晶型为A型;芋艿淀粉颗粒较完整,没有裂缝,表面较光滑,形貌呈多面体,大颗粒淀粉周围附着许多小颗粒。芋艿改性淀粉颗粒完整,较光滑、多孔,呈多面体。
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| 关 键 词： | 芋艿淀粉 醋酸酐 酯化 改性淀粉 |
| 收稿时间： | 2014-05-04 |
Study on the preparation and physicochemical characteristics of taro starch acetate |
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| WANG Xiao- dan, LU Guo- quan, CHANG Yin- zi. Study on the preparation and physicochemical characteristics of taro starch acetate[J]. Science and Technology of Food Industry, 2015, (03): 128-132. DOI: 10.13386/j.issn1002-0306.2015.03.018 |
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| Authors: | WANG Xiao- dan LU Guo- quan CHANG Yin- zi |
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| Abstract: | Taro starch was esterify with acetate,using acetic anhydride as the reagent. The influences of reaction temperature,p H,the amount of acetic anhydride and reaction time on the acetyl content of the product were studied and the preparation conditions were optimized.SEM and XRD were applied to determine the properties of taro starch acetate,and comparitions were made with taro starch.Reaction temperature,p H,and reaction time had the most significant effect on the acetyl content( p < 0.01),the amount of acetic anhydride( 0.16 ~ 0.37 m L) had significant effect on the acetyl content( p < 0.05),and the amount of acetic anhydride( 0.37 ~ 0.51 m L) had no significant effect on the acetyl content( p > 0.05).In an orthogonal experiment,the optimum technological conditions were determined: reaction temperature 25℃,p H8.0,the amount of acetic anhydride 10% and reaction time 2h.Under the condition,the acetyl content of the resulting product was 3.56%. Physical and chemical properties test showed that the transparency increased by 41.28%,the solubility increased by 12.36% and the expansion increased by 2.94%. XRD spectra indicated that the diffraction diagram of taro starch was concordant with taro starch,and type crystal starch was formed A type. SEM showed taro starch granules were intact,no cracks,the surface was smooth,the morphology of polyhedral,there were many small particles around large granular starch.Taro starch acetate granules were alike with taro starch but porous. |
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| Keywords: | taro starch acetic anhydride esterification modified starch |
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