CAJ | 학술논문

采用木薯淀粉和松香为原料,研究了酶法催化松香木薯淀粉酯的合成。通过单因素和响应面法优化了各因素对松香淀粉酯取代度影响,结果表明最佳工艺条件为：松香与淀粉的质量比为3.6∶1,反应时间4.2 h,反应温度48.5℃,固定化脂肪酶用量为15%(以淀粉质量计),此时松香淀粉酯取代度可达0．106。通过FT-IR,XRD和SEM对产物进行表征,产物在1729 cm-1产生C—O的伸缩振动,说明松香与淀粉发生了酯化反应形成了松香淀粉酯,并且晶体形貌和结构发生了改变。同时对产物的性能进行了研究,结果表明,与预处理淀粉相比酯化产物的乳化能力和乳化稳定性分别增加了122.26%和134.16%、表面张力和透明度分别降低了46.9%和5.22%。
채용목서정분화송향위원료,연구료매법최화송향목서정분지적합성。통과단인소화향응면법우화료각인소대송향정분지취대도영향,결과표명최가공예조건위：송향여정분적질량비위3.6∶1,반응시간4.2 h,반응온도48.5℃,고정화지방매용량위15%(이정분질량계),차시송향정분지취대도가체0．106。통과FT-IR,XRD화SEM대산물진행표정,산물재1729 cm-1산생C—O적신축진동,설명송향여정분발생료지화반응형성료송향정분지,병차정체형모화결구발생료개변。동시대산물적성능진행료연구,결과표명,여예처리정분상비지화산물적유화능력화유화은정성분별증가료122.26%화134.16%、표면장력화투명도분별강저료46.9%화5.22%。
The synthesis of rosin starch ester catalyzed by lipase was carried out by using the materials of rosin and cassava starch. The effects of various factors on the degree of substitution ( DS ) of rosin cassava starch ester were analyzed by single-factor experiment and response surface methodology. The optimum synthesis conditions were as follows:rosin-starch ratio 3. 6∶1 (w/w), reaction time 4. 2 h, reaction temperature 48. 5 ℃ and lipase-cassava starch amount 15%(starch mass). Under these conditions, the DS reached 0. 106. The product was characterized by FT-IR, XRD and SEM. The results showed that a C—O stretching vibration absorption peak at 1729 cm-1 was observed. This indicated that the rosin cassava starch ester was formed. Furthermore, the crystal morphology and structure of rosin cassava starch ester were changed. And the properties of rosin cassava starch ester were investigated. Compared with the pretreated starch, the emulsion capacity and emulsion stability of rosin cassava starch ester were increased by 122. 26% and 134. 16%, while surface tension and transparency were reduced by 46. 9% and 5. 22%, respectively.