摘要
羟丙基木薯淀粉为优良的食品用变性淀粉。本文研究用环氧丙烷制备羟丙基木薯淀粉的最佳反应条件,着重研究了淀粉乳浓度、环氧丙烷用量、反应温度和时间对醚化程度和反应效率的影响规律。结果表明:增高淀粉乳浓度能提高醚化程度和反应效率;增加环氧丙烷用量能加速醚化反应,提高取代度,但使反应效率降低;一定范围内升高反应温度,延长反应时间,醚化程度和反应效率随之增高。
Hydroxypropyl tapioca starch has a great potentiality to be used in food industries due to its unique preperties. The optimum conditions for the preparation of hydroxypropyl tapioca starch with low molar substitution were studied, including the effects of starch concentration , propylene oxide, temperature, time on the molar substitution and reaction efficiency. Optimum condition should be selected to give product with properties desired.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1991年第5期1-4,共4页
Food and Fermentation Industries
关键词
变性淀粉
木薯淀粉
醚化
Modified starch, Tapioca starch, Etherify
