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Position: Home > Articles > Preparation and Properties of Acetylated Acid Modified Waxy Corn Starch FOOD SCIENCE 2011,32 (2) 71-75

乙酰化酸解糯玉米变性淀粉的制备及性能研究

作  者：
唐洪波;孙敏;李艳平;马冰洁
单  位：
沈阳航空航天大学图书馆;沈阳工业大学理学院
关键词：
糯玉米淀粉;乙酰化;酸解;制备;性能
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。
译  名：
Preparation and Properties of Acetylated Acid Modified Waxy Corn Starch
作  者：
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)
关键词：
waxy corn starch;acetylation;acid hydrolysis;preparation;property
摘  要：
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 acetylation reaction conditions,including temperature,time,pH,acetic anhydride loading,and anhydrous sodium sulfate loading,on starch substitute degree.Additionally,the effect of the sequential order of acetylation and acidic hydrolysis on starch substitute degree and fluidity was evaluated when the reaction conditions of acidic hydrolysis and acetylation were both kept unchanged,and the results showed no effect.The above reaction conditions were all found to affect the preparation of acetylated acid modified waxy corn starch.The optimum conditions for the acetylation of hydrochloric acid-modified waxy corn starch with acetic anhydride were determined as follows:reaction at 25℃,pH 8.5 for 50 min under the catalysis of 1.5%anhydrous sodium sulfate.After the optimized acetylation,hydrochloric acid-modified waxy corn starch showed an increase in both transparency and freeze-thaw stability,which was positively correlated with substitute degree.Starch retrogradation,however,was not affected by acetylation.

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