交联甘薯淀粉醋酸酯制备条件研究

Preparation of Cross - linked Sweet Potato Starch Acetate

采用环氧氯丙烷为交联剂,醋酸酐为酯化剂,对甘薯淀粉进行双重化学变性,以峰粘度和取代度作为评价指标,通过正交试验和响应面分析,得出制备粘度高,且取代度适宜的交联甘薯淀粉醋酸酯的最优制备条件为:交联剂用量为0.27％,交联反应pH值为10.0,交联反应时间为3.3h,酯化剂用量为6％,酯化反应pH值为8.5,反应温度为25℃。

Modified sweet potato starch was preparaed by using epichlorohydrin for cross - linking reaction and acetic anhydride for esterifi-cation reaction. Trie resulting modified starch was appraise on paste top viscosity and degree of substitution (DS). A Response Surface Analysis (RSA) was conducted and resulted in the following optimum conditions of preparing cross - linked sweet potato starch acetate as epichlorohydrin 0.27% , pH value 10.0 for cross linking, cross linking 3.3 hours, esterification dosage 6%, pH 8.5 for esterification and temperature 25℃.