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Position: Home > Articles > Study on preparation of starch acetate with high degree of substitution by microwave with the high amylose Science and Technology of Food Industry 2009 (6) 257-259+262

高直链淀粉微波制备高取代度醋酸酯淀粉的研究

作  者:
马涛;孔庆辉;孙海威
单  位:
沈阳农业大学食品学院
关键词:
高直链淀粉;高取代度;醋酸酯淀粉;微波辐射;醋酸酐
摘  要:
以高直链玉米淀粉为原料,醋酸酐为乙酰化试剂,浓硫酸为催化剂,利用微波辐射技术合成高取代度的醋酸酯淀粉。通过正交实验确定了高取代度醋酸酯淀粉的最佳合成工艺为:绝干高直链玉米淀粉20g,醋酸酐70mL,浓硫酸用量0.4mL,辐射时间6min,辐射功率600W,制得取代度为1.4428的醋酸酯淀粉。并对高取代度醋酸酯淀粉的特性粘度和溶解性等性质进行了测定分析。
译  名:
Study on preparation of starch acetate with high degree of substitution by microwave with the high amylose
作  者:
MA Tao,KONG Qing-hui,SUN Hai-wei(College of Food,Shenyang Agricultural University,Shenyang 110161,China)
关键词:
high amylose starch maize;high degree of substitution;starch acetate;microwave;acetic anhydride
摘  要:
With the high amylose starch maize as a material,the acetic anhydride as the acetylize reagent and the strong sulfuric acid as the catalyst,synthesis process test about the starch acetate with high degree of substitution and its properties were studied.The optimum conditions were confirmed by orthogonal experiment:high amylose starch maize 20g,acetic anhydride 70mL,amount used of strong sulfuric acid was 0.4mL,radiation time was 6min,radiation power was 600W.On these conditions,degree of substitution was 1.4428.And the nature of starch acetate of high degree of substitution was analyzed by determination limiting viscosity and solubility.

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