丁二酸糯玉米淀粉酯制备以及性质的研究

On Preparation and Properties of Glutinous Corn Starch Succinic Ester

用丁二酸酐在水相碱性条件下对糯玉米淀粉进行酯化,制得取代度(DS)为0.020的丁二酸糯玉米淀粉酯(SSE),并对它的性质进行了研究。研究显示,在蒸馏水、氢氧化钠以及蔗糖介质中的透明度、沉降稳定性以及冻融稳定性较原淀粉有所提高,而在盐酸以及氯化钠介质中,上述性质均较在蒸馏水中有所降低;在蒸馏水中的粘度较原淀粉有极大提高,但表现出了较强的不抗剪切性,蔗糖对SSE显示出了增稠作用,在盐、酸以及碱介质中粘度均较在蒸馏水中有所降低,也表现出了剪切稀化现象。

Glutinous corn starch was esterified by succinic anhydride in alkaline aqueous solution to prepare glutinous corn starch succinic ester （SSE） with a degree of substitution of 0. 026 and its properties were studied. The results showed that the transparency, sedimentation stability and freeze-thaw stability were increased in distilled water, sodium hydroxide or saccharose compared with those of the original starch. However, in distilled water with hydrochloric acid or sodium chloride, the properties mentioned above were decreased compared with those in distilled water. The viscosity in distilled water was greatly increased compared with that of the original starch, but represented stronger shear resistance. The effect of thickening by saccharose on SSE was shown, the viscosity of SSE in salt, acid and alkali was decreased compared with that in.distilled water, and also represented the cutting-thining behavior.