非晶化木薯淀粉交联反应动力学

Cross-linking reaction kinetics of non-crystalline cassava starch in middle and high temperature wet processes

以非晶化木薯淀粉为原料,通过湿法交联合成淀粉磷酸酯,研究了非晶化木薯淀粉交联反应动力学过程,计算出表观活化能Ea,讨论了不同温度对交联反应速率的影响。通过与木薯原淀粉湿法交联对比,研究了非晶化处理对淀粉后续反应的影响。结果表明,非晶化处理后,淀粉交联反应的反应取代度和反应程度均提高,表观活化能降低了23%,反应活性得到大大提高。

The starch diphosphate was synthesized by non-crystalline cassava starch through wet process. The influence of temperature on reaction rate was discussed.The kinetics and apparent activation energy of non-crystalline cassava starch in cross-linking reaction were studied.Compared with raw cassava starch,the influence of non-crystallization on consequent reaction was studied.The results showed the degree of sub-stitution and extent of reaction were both increased after non-crystallization,the apparent activation energy was descended by 23%,and the reaction activity was improved.