摘要
在淀粉糊化抑制剂作用下,采用氧化酯化法合成低黏度纯胶。研究结果表明,淀粉糊化抑制剂MgSO4可有效提高淀粉糊化温度。在氧化淀粉乳浓度30%,MgSO4加量0.1%,反应pH8.5,反应温度65℃,辛烯基琥珀酸酐加入量3%的酯化条件下,反应3 h产品的取代度即可达0.019 8。与传统的氧化酯化法相比,该方法可有效缩短反应时间,提高产品产率和取代度。
The low viscosity purity gum was synthesized in the presence of gelatinization restrainer. The results showed that the MgSO4 was the best gelatinization restrainer. The optimum conditions were obtained as follows, the original concentration of starch slurry 30 %, dosage of MgSO4 1%, pH8.5, reaction temperature 65 ~C and dosage of OSA 3 %. Under these conditions, the degree of substitution was 0.019 8 in 3 h. By using this method, the reaction time is shortened than that by traditional method and the yield was increased.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期104-106,共3页
Food Research and Development
基金
天津市科研院所技术开发项目(项目编号ysk2009-33)
关键词
糊化抑制剂
低黏度
纯胶
gelatinization restrainer
low viscosity
purity gum
