低取代度马铃薯醋酸酯淀粉合成工艺及性能研究

以马铃薯淀粉为原料．以醋酸酐为乙酰化试剂，氢氧化钠为催化剂对低取代度醋酸酯淀粉的合成工艺及性能进行了研究。考察了pH值反应温度、反应时间、氢氧化钠含量等因素对醋酸酯淀粉乙酰基含量的影响。通过正交实验得到了合成低取代度醋酸酯淀粉的最佳工艺条件：反应温度25℃，pH值8．5，淀粉(绝干)：醋酸酐质量比16：1，反应时间50min。影响因素由大到小的顺序依次为：反应pH、淀粉与醋酸酐质量比、反应时间、氢氧化钠含量、反应温度。实验结果表明，淀粉经乙酰化后，水溶性增大，糊化温度降低，糊液透明度提高。

Study of Synthesis and Properties of Low Degree of Substitution Potato Acetate Starch

Synthesis and properties of low degree of substitution potato starch acetates were studied by using potato starch and acetic anhydride as raw materials, sodium hydroxide as catalyst. The effects of reation conditions such as reaction time, reaction temperature, pH value, content of sodium hydroxide and amount of acetic anhydride on acetyl content of potato acetate starch were investigated. The result showed that gelatinization temperature of acetate starch was lower than that of potato starch. The optimum conditions and order of influencing factors were obtained through the orthogonal experiment.