摘要
以马来酸酐为酯化剂,丙酮为反应溶剂制备了马来酸单淀粉酯,并研究了产品的理化特性。讨论了活化木薯淀粉与马来酸酐的摩尔比、反应温度、反应时间对酯化淀粉取代度的影响。结果表明:当活化木薯淀粉与马来酸酐的摩尔比为1∶3,温度为50℃的条件下反应7 h,可得到取代度为0.297的产品。马来酸单淀粉酯黏度、透明度、储存稳定性和热稳定性等物理性能均优于原淀粉。
The starch maleic acid ester was prepared with maleic anhydride as esterifying agent in acetone, and the properties of starch maleic acid ester were investigated. The effects of the molar ratio of activated tapioca starch to maleic anhydride, the reaction temperature and reaction time on degree of substitution of esterified starch were examined. The results indicated that the degree of substitution （DS） was 0. 297 when molar ratio of activated tapioca starch to maleic anhydride was 1：3, reaction temperature was 50℃ and reaction time was 7h. The starch maleic acid ester showed higher viscosity, transparency, storage stability and thermal stability compared to native starch.
出处
《粮食与饲料工业》
CAS
北大核心
2010年第5期22-24,共3页
Cereal & Feed Industry
基金
三明学院科学研究发展基金项目(B0831/Q)
福建省教育厅B类科技项目(JB09231)
福建省高校服务海西项目(HX200805)
关键词
活化淀粉
马来酸酐
酯化淀粉
取代度
activated starch
maleic anhydride
esterified starch
degree of substitution
