摘要
以木薯淀粉为原料,醋酸酐为酯化剂,研究获得制备木薯醋酸淀粉的最佳工艺条件为:醋酸酐量为7%(对干基),pH8.5,反应时间60min,反应温度25℃。所制得的淀粉乙酰基含量为2.09%,反应效率为77.2%。对不同取代度(DS)醋酸酯淀粉的黏度、透明度、冻融稳定性等特性进行了研究。
Tapioca starch acetate was prepared by the reaction of tapioca starch with acetic anhydride. Technical pa- rameters for the preparation were optimized. Under the conditions of： 7% （to AGU） amount of acetic anhydride, pH = 8.5, 25℃ for 60 min, the final acetyl content was 2.09% and the reaction efficiency was 77.2%. The properties of products with various degrees of substitution （DS）, such as viscosity, transparency, and freeze - thaw stability were studied.
出处
《中国食品添加剂》
CAS
北大核心
2012年第6期142-146,共5页
China Food Additives
关键词
木薯醋酸酯淀粉
制备
工艺条件
性质
tapioca starch acetate
preparation
reaction condition
property
