丁二酸淀粉酯制备工艺的研究

THE STUDY ON THE ENGINEERING CONDITION OF MAKING SUCCINC STARICH ESTER

研究了以丁二酸酐为变性剂 ,以水为介质对玉米淀粉进行改性并制备淀粉丁二酸酯的工艺条件 ,着重讨论了制备过程中淀粉乳的初始浓度 (质量分数 )、丁二酸酐的用量(对干淀粉的质量分数 )、反应温度和体系 p H值对产物取代度的影响 。

This paper deals with the engineering condition of making succinic starch ester in water medium, by using succinic as modifying agent. It mainly discusses the influences of several important parameters to the product. These parameters envolve the original concentration of starch slurry, amount of succinic anhydride added to the slurry, the reaction temperature and the pH range of the reaction system. It also compares the fluidity of corn starch with that of succinic starch ester.