CAJ | 학술논문

以玉米淀粉为原料，硬脂酸为酯化剂，先用乙醇对淀粉进行非晶化处理，然后进行酯化反应制备硬脂酸玉米淀粉酯．考察淀粉中葡萄糖单元羟基（OH）与硬脂酸羧基（COOH）的摩尔比、反应温度、反应时间对硬脂酸淀粉酯取代度（DS）的影响，确定较适宜的反应条件：n（OH）：n（COOH）=2：1，反应温度为150℃，反应时间7h，得到产品的DS为0．0167．并对其黏度、凝沉性及透明度进行研究，结果表明：与原淀粉相比，硬脂酸淀粉酯的黏度减小，透明度和凝沉性增大．
이옥미정분위원료，경지산위지화제，선용을순대정분진행비정화처리，연후진행지화반응제비경지산옥미정분지．고찰정분중포도당단원간기（OH）여경지산최기（COOH）적마이비、반응온도、반응시간대경지산정분지취대도（DS）적영향，학정교괄의적반응조건：n（OH）：n（COOH）=2：1，반응온도위150℃，반응시간7h，득도산품적DS위0．0167．병대기점도、응침성급투명도진행연구，결과표명：여원정분상비，경지산정분지적점도감소，투명도화응침성증대．
Stearate starch was prepared by the corn starch with non-crystallized granule state reacted with stearic acid. The influence facters, such as the molar ratio of hydroxy in glucose unit of starch and carboxyl in stearic acid, reaction temperature and reaction time were investigated. The optimum reaction conditions were obtained： n （OH）： n （COOH） = 2： 1, reaction temperature 150 ℃, reaction time 7 h, and the degree of substitution 0. 0167. Compared with the native starch, the viscosity of the stearate starch de- creased, while its transparency and retrogradation increased.