玉米淀粉醋酸酯的制备与物性研究

Preparation of Corn Starch Acetate and Study on Its Properties

以玉米淀粉为原料、醋酸酐为改性剂,在水相体系中、碱性条件下合成了低取代度的玉米淀粉醋酸酯。通过红外光谱分析验证了该反应的发生,并探讨了反应介质酸度、温度、时间等反应条件对产品取代度的影响。对淀粉醋酸酯的性质研究表明,与原淀粉相比,玉米淀粉醋酸酯糊化液表现出黏度增加、透明度提高、凝沉性减弱的特点。

Corn starch acetate has been synthesized by the reaction of corn starch with acetic anhydride in an alkaline aqueous system. And it can be proved by the infrared spectrum. The effects of pH,temperature and time of reaction on the acetyl contents of corn starch acetate were studied, The research on its properties demonstrated that compared with corn starch, it has a higher viscosity, better clarity and lessened tendency to gel.