文档介绍：微波法制备硬脂酸木薯淀粉酯
薛明薇*
(广西东兴出入境检验检疫局综合技术服务中心, 东兴 538100)
摘要: 目的建立微波辅助技术制备硬脂酸木薯淀粉酯, 并对其理化性质进行表征。方法以木薯淀粉为原料, 以硬脂酸为酯化剂, 以盐酸为催化剂, 通过均匀设计实验并经SPSS 。结果硬脂酸木薯淀粉酯的最佳工艺条件如下: 淀粉50 g(干基), 微波功率450 W, min, mL, g, 。结论本研究建立了一种无污染、反应快、能耗低的硬脂酸木薯淀粉酯制备方法, 得到的产品取代度较高, 溶解度、乳化性和乳化稳定性均优于原淀粉。
关键词: 木薯淀粉; 硬脂酸; 微波法; 取代度; 均匀设计实验
Preparation of stearic acid cassava starch ester by microwave method
XUE Ming-wei*
(Dongxing Import and Export Inspection and Quarantine Bureau of Integrated Technical Service Center,
Dongxing 538100, China)
ABSTRACT: Objective To establish a method for preparation of stearic acid cassava starch ester by microwave and characterize its physical and chemical properties. Methods Cassava starch ester was prepared with cassava starch as the raw material, stearic acid as the esterifying agent, and hydrochloric acid as the catalyst. The optimum processing conditions were obtained by uniform design experiment and SPSS data analysis software. Results The optimum processing conditions were as follows: starch amount of 50 g (absolutely dry), microwave power of 450 W, microwave irradiation time of min, hydrochloric acid amount of mL, and stearic acid amount of g. Under these conditions, degree of substitution (DS) of the product was . Conclusion The established method has characteristics such as n