羟丙基糯米淀粉的制备及其性质的研究

以糯米淀粉为原料制备羟丙基淀粉,考察了环氧丙烷用量、反应时间、反应温度、淀粉乳浓度、氢氧化钠、硫酸钠对淀粉取代度和反应效率的影响,并对不同取代度的羟丙基淀粉的性质进行了研究。实验结果表明,以上各因素对羟丙基淀粉的取代度都有明显的影响,而且不同取代度的羟丙基淀粉的透明度和冻融稳定性及表观黏度比原淀粉都有提高,但白度变化不明显。

Preparation and properties of hydroxypropylated waxy rice starch

In this paper,the hydroxypropylated starch was prepared from waxy rice starch.Those parameters included propylene oxide concentration,reaction time,reaction temperature,starch concentration,alkali and sodium sulfate which affect the degree of substitution of hydroxypropylated starch and its reaction efficiency were studied,and we also studied properties of different substitution hydroxypropylated starch.It shows that the molar substitution degree of hydroxypropyl starch was affected obviously by those factors above and the different substitution degree of hydroxypropylated waxy rice starch have higher freeze-thaw stability,clarity and apparent viscosity than raw waxy rice starch,however,the white wasn't changed obviously.