摘要
本文以木薯淀粉为原料,研究反应温度、反应pH值、醋酸酐用量和反应时间对淀粉酯化反应效率的影响,并对淀粉醋酸酯的黏度性质、冻融稳定性、透明度等主要性质进行了研究。通过正交试验确定了低取代度醋酸酯淀粉的最佳工艺条件为:温度30℃、pH为8.5、醋酸酐用量6%、反应时间为2h。
Effects of the key factors on the esterification of cassava starch were studied and the properties including viscosity, freeze-thaw stability and transparency of the esterified starch were also studied. Orthogonal tests showed that, for the preparation of esterified denatured starch with low degree of substitution, the optimum reaction temperature, pH value, anhydride dosage and reaction time were 30℃, 8.5, 6% and 2 h, respectively.
出处
《现代食品科技》
EI
CAS
2008年第8期756-758,769,共4页
Modern Food Science and Technology
基金
高等学校博士学科点专项科研基金(20070561078)
广东省产学(2007B090400003)
2007国家大学生创新性实验项目
关键词
木薯淀粉
醋酸酐
酯化
cassava starch
acetic anhydride： esterfication
