交联琥珀酸酯木薯淀粉的黏度特性研究

Study on the viscosity properties of cross-linked and succinic anhydride esterified cassava starch

以木薯淀粉为原料，琥珀酸酐为酯化剂，醋酸酐、己二酸混合酸酐为交联剂，制备交联琥珀酸酯淀粉。着重研究药品添加量、反应温度、反应pH值及反应时间对交联琥珀酸酯淀粉的Brabender峰值黏度和热糊黏度的影响。结果显示：琥珀酸酐的添加量与峰值黏度成正比，但热糊黏度先增加后降低；醋酸酐、己二酸混合酸酐的添加量与峰值黏度成反比，但热糊黏度先增加后降低；其它反应条件对淀粉的影响为峰值黏度和热糊黏度都是先增加后降低。最佳的反应条件为：琥珀酸酐质量分数4％，醋酸酐、己二酸混合酸酐质量分数1．0％，温度25～30℃，PH8．5～9．0，反应时间1h。

The succinie anhydride cross-linked and suecinie anhydride esterified cassava starch was synthesized with cassava starch as the raw material, suceinic anhydride as the esterification agent and adipic acid mixed anhydride as the cross-linking a gent. The influence of reaction condition （chemicals addition, temperature, pH and time） on both peak viscosity and thermal viscosity of the esterified and cross-linked cassava starch was focused on. The results showed that the amount of suecinic anhydride was in direct proportion to the peak viscosity, but the thermal viscosity first increased and then decreased; the amount of adipie acid mixed anhydride was in inverse proportion to the Peak viscosity, but the thermal viscosity first increased and then decreased;the effects of other reaction conditions on the starch also showed that peak viscosity and thermal viscosity both first increased and then decreased. The optimum reaction conditions were as that： the addition amout of suecinic anhydride 4%, the addition amout of adipic acid mixed anhydride 1.0% ,temperature 25-30℃ ,pH8.5-9.0 and reaction time 1 h.