摘要
以甘薯淀粉为原料,醋酸酐为酰化剂,研究得到制备淀粉醋酸酯的最佳反应条件为:淀粉∶醋酸酐(w/w)=16∶1,pH值8～8.5,反应时间1h,反应温度20～25℃。所得产物乙酰基含量为1.86%,取代度(DS)为0.0714,反应速率(RE)为71.93%。同时,比较了该条件下得到的淀粉醋酸酯与原淀粉的糊液黏度变化规律、透明度及冻融稳定性。
Sweet potato acetate starch was prepared by using the sweet potato starch as the raw material and the acetic anhydride as the acetyl agent in this paper. The optimum conditions of the preparation of acetate starch were ： starch ： acetic anhydride =16：1,reaction pH 8.0-8.5, reaction temperature 20-25 ℃, reaction time lh. The acetyl content of acetate starch is 1.86%, the degree of substitution is 0.0714, and the reaction efficiency is 71.93%. The properties of viscosity, transparency and the freeze-thaw stability of sweet potato starch and acetate starch prepared in the optimum conditions were also compared.
出处
《企业技术开发》
2007年第9期6-10,共5页
Technological Development of Enterprise
关键词
甘薯淀粉
取代度
醋酸酐
sweet potato starch
degree of substitution
acetic anhydride
