CAJ | 학술논문

以麦芽糊精为原料，制备了醋酸酯麦芽糊精。研究各反应因素对产品取代度的影响，并以取代度为指标，通过正交试验确定其最佳工艺条件，同时对制备出来的醋酸酯麦芽糊精性质进行研究。结果表明，醋酸酯麦芽糊精制备最佳工艺为：反应温度30℃、pH 8.5、醋酸酐用量12%、反应时间3h；相对于原麦芽糊精，改性后的麦芽糊精乳化性及乳化稳定性提高，凝沉性降低，冻融稳定性增强。
이맥아호정위원료，제비료작산지맥아호정。연구각반응인소대산품취대도적영향，병이취대도위지표，통과정교시험학정기최가공예조건，동시대제비출래적작산지맥아호정성질진행연구。결과표명，작산지맥아호정제비최가공예위：반응온도30℃、pH 8.5、작산항용량12%、반응시간3h；상대우원맥아호정，개성후적맥아호정유화성급유화은정성제고，응침성강저，동융은정성증강。
The acetated maltodextrin were prepared with maltodextrin as raw material and studied on reaction factors on the degree of substitution of the product. With substitution degree as index, the optimum technological conditions were determined by orthogonal experiments and the physico–chemical properties were studied. The results were showed that the optimum process condition was:reactive temperature 30℃,pH 8.5,the acetic anhydride dosage 12%,reactive time 3 h. Compared with maltodextrin,the emulsion ability(EA)、emulsion stability(ES)、freeze–thaw stability increased and retrogradation decreased after modified by acetic ester.