食品工业科技2012，Vol.33Issue(16)：122-127,6.
非晶颗粒态交联木薯淀粉醋酸酯制备过程及性质的研究
Study on the preparation and properties of modified tapioca starch by cross-linking, non-crystalline granular changing and acetylating
摘要
Abstract
Tapioca starch was treated by cross-linking,with sodium trimetaphosphate,non-crystalline granular changing and esterifiing with acetic anhydride to get modified starch. The optimal conditions obtained from orthogonal experiments were, cassava concentration was 40% ,the crosslinking agent concentration was 0.5%, reaction temperature was 50%,reaction time was 60min,pH11. Non-crystalline granular changing was achieved by heating at 85℃ in water area for 5s,which was confirmed by disappearance of birefringence in polarized microscopy. The optimal conditions of esterified reaction were, concentration of esterification was 6% ,reaction temperature was 20% ,reaction time was 90min,pH8. The triple modified tapioca starch was proved that had better quality in pasting properties, anti-starch aging ,anti-acid and anti-shearing ability.关键词
非晶颗粒态淀粉/交联/酯化/制备/性质Key words
non-crystalline granular starch/cross-link/esterification/preparation/properties分类
轻工纺织引用本文复制引用
白云霏,沈群,胡小松,刘培玲..非晶颗粒态交联木薯淀粉醋酸酯制备过程及性质的研究[J].食品工业科技,2012,33(16):122-127,6.基金项目
国家自然科学基金项目 （）
内蒙古自然科学基金项目 （）
广西武鸣安宁淀粉有限公司资助项目 （）
