木薯酯化淀粉的干法快速制备及性质研究

Rapid Dry Preparetion and Properties of Esterified Cassava Starch

以木薯淀粉为原料,以冰醋酸和醋酸酐为酯化剂,在加热条件下,干法快速制备醋酸酯化淀粉。探讨了酯化过程中的影响因素及各因素对取代度的影响。研究了产品糊的透明度、膨胀度、黏度、溶解度以及冻融稳定性和抗相分离能力,并通过红外光谱对产品进行结构表征。结果表明:当木薯淀粉用量15.0 g,冰醋酸用量15.0 g,醋酸酐用量7.5 g,反应温度185℃,反应时间8 min时,产品的取代度可达0.076。与原木薯淀粉相比,醋酸酯化木薯淀粉透明度、黏度、膨胀率和溶解度增大冻融稳定性和抗相分离能力提高。红外光谱显示乙酰基团已引入淀粉分子链中。

Aiming to develop a rapid method to prepare acetate esterified cassava starch,a dry process with acetic acid and anhydride as esterification reagent was conducted.The influences of factors on degree substitution（DS） were evaluated;the paste transparency,swelling,viscosity,solubility,freeze-thaw stability and anti-separates capacity of the product were investigated.Results： Under conditions of cassava starch 15.0 g,acetic acid 15.0 g,acetic anhydride 7.5 g,temperature 185 ℃ and reaction time 8 min,the DS of the produced acetate esterified cassava starch is 0.076.Compared with natural cassava starch,the acetate esterified cassava starch shows viscosity,swelling,transparency and solubility increased,and freeze-thaw stability and anti-separates capacity enhanced.The structure analysis shows that acetyl groups has introduced into the starch chains.