单 位：
华中农业大学食品科学技术学院;中国人民解放军军事经济学院营养食品研究所
摘 要：
应用现代先进粉体设备物理法制备4个粒径梯度且粒度分布相对集中的微细化淀粉。以偶联剂铝酸酯DL为改性剂,采用干法改性途径对不同粒度的微细化淀粉进行疏水亲脂化改性,研究改性反应条件和改性机理。结果表明,淀粉干法疏水化改性的最佳温度和时间分别为112℃和20min。随着淀粉粒度的降低,淀粉颗粒的比表面积增大,淀粉颗粒表面羟基数目增加,更多的表面羟基由于与DL偶联而被封闭,从而使微细化淀粉干法疏水亲脂化改性程度得到提高。
译 名：
Studies on the Dry-method Hydrophobic Modification and Mechanism of Micronized Starch
作 者：
WU Jun1,LI Bin2,XIE Bi-jun2(1.Institute of Nutrition and Food Science, Military Economic University, Wuhan 430035, China;2.Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
关键词：
micronized starch;dry-method;hydrophobic;modify
摘 要：
grades of micronized starch (MST) were prepared by the modern advanced powder equipment respectively. Thecoupling agent DL was used to react with micronized starch by dry-method in order to improve the hydrophobic property ofMST. And the modified condition and its mechanism were researched. The results showed that the best condition of dry-methodhydrophobic modification on MST were 112℃ and 20min. Along with the size of MST granules decreasing, the specific surfacearea and the hydroxyl groups on the surface of MST increased., which offered more hydroxyl groups to react with DL. In thisway the dry-method hydrophobic modification degree of MST was improved.
