食品与发酵工业2012，Vol.38Issue(6)：80-86,7.
交联酯化机械活化玉米复合变性淀粉的制备及其性能研究
Preparation and Properties of Cross-linking and Esterifying Pregelatinization Starch of Mechanical Activated Maize Starch
摘要
Abstract
Cross-linking and esterifying starch of mechanical activated maize starch was prepared by mechanical activated maize starch as raw material,and sodium trimetaphosophate as cross-linking agent and acetic anhydride in acetification.The effects of reaction temperature,cross-linking agent and esterifying agent dosage,pH value and cross-linking time on the cold viscosity of cross-linking and esterifying starch paste were investigated.The physical and chemical parameters of the cross-linking and esterifying starch of mechanical activated maize starch and cross-linking and esterifying starch of raw maize starch were studied.The structure of cross-linking and esterifying of mechanical activated maize starch were characterized by using Fourier transform infrared spectrogram(FTIR) and X-ray diffraction(XRD).The results indicated that the reaction conditions affected the preparation of cross-linking and esterifying mechanical activated maize starch.Under reaction temperature 40℃,1.0% amounts of natrium trimetpahophate,crosslinking pH at 10.0,crosslinking time 2.0 h,0.5 mL acetic anhydride amount,esterifying pH value 9.0,esterifying time 60 min,the cold viscosity of cross-linking and esterifying starch paste was enhanced from 446 mpa.s to 1 629 mPa·s.The stability,acidity-resistance,staling resistance of the viscosity of cross-linking and esterifying starch paste were significantly improved.FTIR and XRD spectra indicated that after dual-modification treatment,new chemical group was introduced,and type crystal starch was formed.关键词
机械活化玉米淀粉/交联/酯化/复合变性/性能Key words
mechanical activated maize starch/cross-linking/esterification/composite modified/properties分类
轻工纺织引用本文复制引用
杨家添,陈渊,朱万仁,谭义秋,黄祖强,黎宏妃..交联酯化机械活化玉米复合变性淀粉的制备及其性能研究[J].食品与发酵工业,2012,38(6):80-86,7.基金项目
广西自然科学基金 （）
广西教育厅科研项目 （）
