摘要
以玉米淀粉为原料,丁二酸酐为酯化剂,以水为媒介,氢氧化钠为催化剂对低取代度淀粉丁二酸酯的制备工艺进行了研究。考察了丁二酸酐用量、反应时间、反应温度、反应pH值对低取代度淀粉丁二酸酯取代度的影响。实验结果表明,丁二酸酐用量增大,淀粉丁二酸酯取代度随之增加;反应时间、反应温度和反应pH值对淀粉丁二酸酯取代度的影响曲线呈抛物线形状,存在较佳值,较佳工艺条件为:反应时间50min、反应温度30℃、反应pH值9.0;玉米淀粉经酯化后,其糊化温度降低,糊液透明度提高,糊液黏度增大。采用酸碱滴定法测定淀粉丁二酸酯的取代度。以水为媒介,制备低取代度淀粉丁二酸酯方法可行。
Preparation of starch succinate with low substitution degree （DS） was studied by using corn starch as raw material, succinic anhydride as esterifying reagent, water as solvent and sodium hydroxide as catalyst. The effect of some factors such as reaction time, amount of succinic anhydride, reaction temperature and pH value on substitution degree of starch succinate was investigated. The results showed that the substitution degree of starch succinate was influenced by reaction time, amount of succinic anhydride, reaction temperature and pH value. The substitution degree of starch succinate increased with increase of succinic anhydride. DS of starch succinat trended to change by reaction temperature, reaction time and pH value appears parabola shape. There was a better value in these reaction conditions. These better reaction conditions were reaction time 50 min, reaction temperature 30℃ and pH 9.0. After corn starch was esterified, its gelatinization temperature decreased, but the transparency and viscosity of paste increased. The acid-base titration method was used for measuring substitution degree of starch succinate. The method for preparing starch succinate with low DS in water as a medium was feasible.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第2期22-23,共2页
Cereal & Feed Industry
关键词
淀粉
淀粉丁二酸酯
取代度
制备
starch
starch succinate
substitution degree
preparation
