食用玉米醋酸酯淀粉的研制及特性

Preparation and properties of Corn Acetate Starch

原玉米淀粉于水相体系碱性条件下与醋酸酐作用生产醋酸酯淀粉。在前人研究工作的基础上 ,通过改变反应温度、pH值、反应时间和醋酸酐用量等条件 ,探讨了这些条件对酯化反应的影响 ,并对产品的糊透明度、取代度、冻融稳定性等进行了系统的研究 ,并用Brabender粘度仪测定了样品的起糊温度。

In alkaline condition, reactions between starch and acetic anhydride may produce acetate ester starch in aqueous slurry systems. On the basis of analyzing the starch reaction theory of esterfication and acknowledging the existing work that had been done by predecessors, the effects of conditions on the reactions together with the product's properties including clarity, the freeze-thaw stability and the degree of substitute (DS) were systematically studied by means of changing the condition such as the reaction temperature, reaction pH value, reaction time and the consumption of acetic anhydride. Furthermore, the amylogragh made by Brebendr was obtained, indicating the gel temperature, paste peak viscosity and the changes of paste viscosity in the course of heating and cooling.