摘要
提供一种复合琥珀酸酯变性淀粉的制备方法,探讨变性反应前后淀粉性能的改变。以木薯淀粉、玉米淀粉为原料,以琥珀酸酐和乙酸酐为复合酯化剂,进行复合变性反应。结果表明,经过复合琥珀酸酯化反应后,淀粉糊化温度、峰值粘度等糊化特性明显提高,用此方法生产的木薯变性淀粉,峰值粘度与糊化温度均可达到马铃薯原淀粉指标要求;生产的玉米变性淀粉比玉米原淀粉峰值粘度增加2.29倍,糊化温度降低了11.8℃。说明通过琥珀酸酐与乙酸酐的复合变性后,淀粉性能特征发生了明显改善。
One processing method of amber acid ester starch was provided which was inquired into the change of starch performance before modified and after.Applied tapioca starch and corn starch as raw material,amber acid anhydride and acetic anhydride as compound esterifying agent,the compound modified reaction was carried.The results indicated that it could improve gelatinization temperature and peak viscosity of starch after compound amber acid esters reaction.This method could make tapioca modified starch to reach the peak viscosity and gelatinization temperature of potato starch.Peak viscosity of corn modified starch increased 2.29 times compared with corn native starch,and the gelatinization temperature reduced 11.8℃.It could change the performance characteristic of starch with this method.
出处
《化工技术与开发》
CAS
2011年第9期5-7,17,共4页
Technology & Development of Chemical Industry
基金
广西科技创新能力与条件建设项目(桂科能0895003-3-3)
关键词
变性淀粉
峰值粘度
糊化温度
琥珀酸酐
乙酸酐
modified starch
peak viscosity
gelatinization temperature
amber acid ester
acetic anhydride
