| 丁二酸马铃薯淀粉酯的合成及性质研究 |
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| 引用本文： | 孙吉,韩育梅.丁二酸马铃薯淀粉酯的合成及性质研究[J].中国粮油学报,2010,2012(1). |
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| 作者姓名： | 孙吉 韩育梅 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,呼和浩特,010018 |
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| 基金项目： | 内蒙古农业大学博士科研启动基金 |
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| 摘 要： | 以马铃薯淀粉为原料,丁二酸酐为酯化剂合成低取代度酯化淀粉的最佳合成条件.试验采用湿法合成工艺,以产物取代度的高低水平为指标进行合成条件的筛选,并分析测定了产物的黏度、透明度.结果表明:合成的最佳工艺条件为反应体系pH9.0、丁二酸酐用量4%、反应时间60 min、反应温度30℃;随着产物取代度的增加,其黏度和透明度均有提高且呈上升趋势;酯化淀粉的黏度和透明度均高于马铃薯原淀粉及玉米酯化淀粉.
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| 关 键 词： | 马铃薯淀粉 丁二酸酐 取代度 黏度 透明度 |
Succinic Acid- Esterified Potato Starch: Preparation and Property Study |
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| Sun ji,Han Yumei.Succinic Acid- Esterified Potato Starch: Preparation and Property Study[J].Journal of the Chinese Cereals and Oils Association,2010,2012(1). |
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| Authors: | Sun ji Han Yumei |
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| Abstract: | Preparation of esterified starch with low substitution degree was studied by using potato starch as raw material, succinic acid anhydride as esterifying reagent, water as solvent, substitution degree as evaluating index. The viscosity and transparency of product were determined and analyzed. Results : The proper reaction conditions are reaction time 60 min, reaction temperature 30 ℃, pH 9.0, succinic acid anhydride dose 4%. The product transpar-ency and viscosity trend increase with substitution degree rising. The transparency and viscosity of the esterified pota-to starch are better than raw potato starch and esterified corn starch. |
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| Keywords: | potato starch succinic acid anhydride substitution degree viscosity transparency |
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