| 乙酰化酸解糯玉米变性淀粉的制备及性能研究 |
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| 引用本文： | 唐洪波,孙敏,李艳平,马冰洁.乙酰化酸解糯玉米变性淀粉的制备及性能研究[J].食品科学,2011(2). |
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| 作者姓名： | 唐洪波 孙敏 李艳平 马冰洁 |
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| 作者单位： | 沈阳工业大学理学院;沈阳航空航天大学图书馆; |
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| 摘 要： | 以糯玉米淀粉为原料,盐酸为酸解剂,醋酸酐为酰化试剂,氢氧化钠为催化剂,无水硫酸钠为膨胀抑制剂,对乙酰化酸解糯玉米变性淀粉的制备工艺及性能进行研究。考察反应时间、反应温度、醋酸酐用量、pH值、无水硫酸钠用量对乙酰化酸解糯玉米变性淀粉取代度的影响。结果表明,各因素对酸解糯玉米淀粉的乙酰化反应均有影响,最佳制备条件为反应温度25℃、反应时间50min、pH8.5、无水硫酸钠用量1.5%。酸解糯玉米淀粉经乙酰化后,其糊透明度、冻融稳定性均增加,且随着取代度的增大而增加,但乙酰化对凝沉性无影响。
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| 关 键 词： | 糯玉米淀粉 乙酰化 酸解 制备 性能 |
Preparation and Properties of Acetylated Acid Modified Waxy Corn Starch |
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| TANG Hong-bo,SUN Min,LI Yan-ping,MA Bing-jie.Preparation and Properties of Acetylated Acid Modified Waxy Corn Starch[J].Food Science,2011(2). |
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| Authors: | TANG Hong-bo SUN Min LI Yan-ping MA Bing-jie |
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| Affiliation: | TANG Hong-bo1,SUN Min2,LI Yan-ping1,MA Bing-jie1(1.School of Science,Shenyang University of Technology,Shenyang 110870,China,2.Library of Shenyang Airspace University,Shenyang 110136,China) |
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| Abstract: | In this study,the process for preparing acetylated acid modified waxy corn starch from waxy corn starch by acetic anhydride acetylation under the catalysis of sodium hydroxide and subsequent hydrochloric acid hydrolysis,in which anhy-drous sodium sulfate was first added to starch milk as a swelling inhibitor,was studied.Meanwhile,the modified starch prepared was functionally characterized.Waxy corn starch had been modified by hydrochloric acid was acetylated by acetic anhydride to explore the effects of the... |
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| Keywords: | waxy corn starch acetylation acid hydrolysis preparation property |
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