摘要
研究在水溶液中用马来酸酐对直链淀粉进行酯化的优化条件 .马来酸酐和淀粉葡萄糖基在摩尔比为0 .7∶1.0 ,pH =8.0 ,温度为 3 0℃的条件下反应 3h ,可得到粘度、热稳定性、透明度等物理性质均优于直链淀粉的酯化产物 。
Amylose maleic esters have been prepared in different reaction conditions. The effects of molar ratio of maleic anhydride to amylose, pH value, reaction time and temperature have been studied. It has been observed that the degree of substitution (DS) was 0.130 when molar ratio of maleic anhydride to amylose was 0.7∶1.0,pH value was 8.0,reaction time and temperature was 3 h and 30℃ respectively. The esterified amylose shows higher viscosity, stability to heat and clarity compared to native amylose. The structure of the product was investigated by FTIR spectrometry.
出处
《武汉大学学报(理学版)》
CAS
CSCD
北大核心
2003年第2期193-196,共4页
Journal of Wuhan University:Natural Science Edition
基金
国家自然科学基金资助项目 ( 2 95 74173)