醚化交联玉米辛烯基琥珀酸淀粉酯的制备工艺及特性

Preparation technology and properties of etherified cross-linked corn octenyl succinic starch ester

以玉米淀粉为原料,以环氧氯丙烷和辛烯基琥珀酸酐为变性剂,采用湿法工艺制备醚化交联玉米辛烯基琥珀酸淀粉酯。利用5因素二次正交旋转组合设计方法研究了交联酯化淀粉制备工艺条件并得出回归方程。用偏导数分析法得出制取醚化交联玉米辛烯基琥珀酸淀粉酯的最佳工艺条件:淀粉乳浓度41%,pH值8.3,反应温度39℃,反应时间3.8h,沉降积1.2mL。性质测试表明,玉米原淀粉经交联酯化复合变性后,减弱了糊液凝沉倾向,提高了糊液透明度和冻融稳定性;糊液黏度高,黏度稳定性和耐酸性能良好。

Etherified cross-linked corn octenyl succinic starch ester were prepared with corn starch as raw material, epichlorohydrin and octenyl succinic anhydride as denaturant by the wet process. The quadratic regression equation describing the relationship between degree of substitution and different preparation conditions was obtained using the five-factors quadratic rotation-orthogonal combination design. The optimum conditions were obtained by differential coefficient as 41% of starch slurry, pH 8.3, reaction temperature 39 ℃, reaction time 3.8 h and settle value 1.2 mL. The test results indicated that the retrogradation of the cross-linked and esterified starches weakened in comparison with that of the native starch, and their paste clarity and freeze-thaw stability improved. The test results also showed that cross-linked octenyl succinic starch ester has higher viscosity, better viscosity stability and better acid resistance.