摘要
本文采用木薯原淀粉作为主要原料,通过醚化和交联复合变性,制备出了具有较好保水性和冻融稳定性的高粘度羟丙基复合变性淀粉。此外,该产品还具有耐热、耐酸和抗剪切等优点。通过对产品制备反应过程中的各种影响因素进行一系列的分析和比对,确定最佳的工艺路线为:Na2SO4用量10%,Na OH用量1.0%,反应温度45℃,环氧丙烷的用量和反应时间可根据实际需要、产品反应程度而定。交联剂三偏磷酸钠用量0.03%,反应p H值11,反应温度45℃,反应时间可根据实际需求、产品反应程度而定。
With cassava starch as the raw material, we can prepare some multi-modified hydroxyproyl starch of high viscosity by etherification and cross-linking composite modification, which is water-retaining and stable in freeze –thawing. In addition, this product is heat-resisting, acid-resisting and anti-shearing. By analyzing and comparing the influence factors in the process of preparation, we determine the best processing method Na2SO4（10%）, Na OH（1.0%）, reaction temperature（45 ℃）, and the dosage and reaction time of propylene epoxide can be set according to the actual demand and reaction degree. The dosage of sodium trimetaphosphate（cross-linking agent） is 0.03%, with p H value 11 and the reaction temperature of 45 ℃. The reaction time can be set according to the actual demand and reaction degree.
出处
《广西职业技术学院学报》
2016年第2期1-5,20,共6页
Journal of Guangxi Vocational and Technical College
关键词
羟丙基淀粉
醚化
交联
高粘度
hydroxypropyl starch
etherification
cross-linking
high viscosity
