摘要
用糯玉米淀粉制备冻融稳定型羟丙基淀粉。并对环氧丙烷浓度、反应温度、反应时间、淀粉浓度、氢氧化钠浓度、硫酸钠浓度对羟丙基淀粉的冻融稳定性和分子取代度的影响进行了研究。确定最佳工艺为:环氧丙烷质量分数12%,反应温度50℃,反应时间25 h,淀粉质量分数40%,氢氧化钠质量分数1.3%,硫酸钠质量分数14%。同时对羟丙基淀粉的透明度、黏度和老化性质进行了研究。随淀粉冻融稳定效果的增加,其淀粉的透明度和抗老化性均增加,但黏度下降。
The waxy corn starch was used to produce the hydroxypropylated starch with freeze-thawing stabilization. The amount of propylene oxide, reaction temperature, reaction time, concentration of starch slurry, dosage of NaOH, dosage of Na2SO4, which effected on freeze-thawing stabilization and molar substitution of hydroxypropylated starch were studied. The following optimum conditions were obtained： 12% of propylene oxide, 40% of starch slurry, 1.3% of N aOH, 14% of Na2SO4 at 50℃ for 25 h. At the same time, luminosity, viscidity and anti-aging of starch were also studied. The results showed that the luminosity and anti-aging of products increased with the increased freeze-thaw stabilization of theirs, but viscidity decrease.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第5期27-29,共3页
Cereal & Feed Industry
关键词
冻融稳定性
羟丙基淀粉
分子取代度
freeze-thawing stabilization.
hydroxypropylated starch
molar substitution
