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投稿时间：2020-07-20
投稿时间：2020-07-20
中文摘要: 以糯玉米淀粉为主要原料，析水率为主要评价指标，乙酰基取代度为辅助评价指标，制备冻融稳定型乙酰化羟丙基复合糯玉米淀粉。通过单因素试验讨论羟丙基取代度、醋酸酐添加量、羟丙基淀粉乳浓度、反应时间、反应温度、pH 值6 个因素对两个评价指标的影响，通过正交试验确定最佳制备工艺。结果表明：最佳制备工艺条件为羟丙基淀粉乳浓度35%，反应时间1.5 h，反应温度30 ℃，pH9.0。此条件下，乙酰化羟丙基淀粉的析水率最低15.10%，同时乙酰基取代度最高为0.063。
Abstract:Waxy corn starch was used the main raw material to determine the water yield as the main evaluation index and the degree of acetylation substitution as the auxiliary evaluation index to prepare stably acetylated and hydroxypropylated waxy corn starch during freezing and thawing. Through single factor experiment， the effects of six factors，including degree of substitution of hydroxypropyl group，amount of acetic anhydride，concentration of hydroxypropyl starch milk， reaction time， reaction temperature and pH， on the two evaluation indexes were discussed，the optimum preparation process was determined by orthogonal experiment.The results showed that the optimum preparation conditions were as follows： the concentration of hydroxypropyl starch milk was 35%，the reaction time was 1.5 h，the reaction temperature was 30 ℃，and the pH was 9.0.Under these conditions， the water yield of acetylated and hydroxypropylated starch was the lowest （15.10%）and the degree of acetyl substitution was the highest（0.063）.
keywords: freeze-thaw stable type acetylated and hydroxypropylated waxy corn starch preparation process
文章编号：202112023 中图分类号： 文献标志码：
基金项目:重庆市农业科学院农业发展资金项目（NKY-2020AC015）；重庆市教委科学技术研究项目（KJQN201906403）
| 作者 | 单位 |
| 杨世雄，张玲，张雪梅，李雪，梁叶星，张欢欢，熊家艳，高飞虎，郑韵 | 重庆市农业科学院，重庆 401329；重庆西南师范大学出版社有限公司，重庆 400716；重庆轻工职业学院，重庆 401329 |
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