摘要
为改善马铃薯淀粉性能,拓宽其应用领域,对马铃薯淀粉进行微晶化和乙酰化复合改性。本文以马铃薯淀粉为原料、盐酸为酸解剂、醋酸酐为乙酰化试剂、氢氧化钠为催化剂对乙酰化马铃薯微晶淀粉的制备和性能进行了研究。结果表明:马铃薯淀粉经微晶化及乙酰化后,其抗酸性、抗碱性和冷热黏度稳定性增强,但其凝沉性、冻融稳定性、蓝值和起始分解温度降低。马铃薯微晶淀粉结构为B型,乙酰化对马铃薯淀粉微晶结构有影响。
In order to improve properties of potato starch, and enlarge its application field, composite modification of potato starch was conducted by the micro-crystallization and aeetylation. Preparation and properties of acetylated mieroerystalline potato starch were studied by using potato starch as raw materials, hydrochloric acid as acid hydrolysis reagent, acetie anhydride as acetylation reagent and sodium hydroxide as catalyst. Resuhs showed that after potato starch was modified by the miero-crystallization and acetylation, its aeid resistance, alkali resistance, and cold and hot viseosity stability increased. But its retrogradation, freeze-thaw stability, blue value and initial decomposition temperature decreased. Structure of micro-crystallized potato starch was B-type. Acetylation did affect crystalline structure of granules of potato starch.
出处
《粮油加工（电子版）》
2014年第2期69-72,共4页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
马铃薯淀粉
微晶化
乙酰化
制备
性能
Potato starch, Micro-crystallization, Acetylation, Preparation, Properties
作者简介
作者简介：唐洪波（1964-），男，黑龙江海林人，教授，主要从事精细化工产品、天然高分子及其制品方向的研究，E—mail：tanghb6666@163．com.
