CAJ | 학술논문

采用已二酸与乙酸酐对木薯淀粉进行改性制备乙酰化双淀粉己二酸酯，得出最佳工艺条件为：淀粉乳初始浓度30％， pH 8，反应时间90 min，混合酸酐加入量4．5％，羟丙基取代度为0．1264，酯化取代度为0．031。考察了羟丙基乙酰化双淀粉己二酸酯的凝沉性、冻融稳定性和透明度，其中抗凝沉性和冻融稳定性都有了很大的提高，溶解度和透明度略微降低。
채용이이산여을산항대목서정분진행개성제비을선화쌍정분기이산지，득출최가공예조건위：정분유초시농도30％， pH 8，반응시간90 min，혼합산항가입량4．5％，간병기취대도위0．1264，지화취대도위0．031。고찰료간병기을선화쌍정분기이산지적응침성、동융은정성화투명도，기중항응침성화동융은정성도유료흔대적제고，용해도화투명도략미강저。
Acetylated distarch adipates was prepared by cassava starch with adipic acetic mixed anhydride.It showed that the optimal parameters were initial starch slurry concentration 30%, pH 8, reaction time 1.5 h and mixed anhydride concentration 4.5%, respectively. The degree of hydroxypropyl substitution was 0.1264 , mixed anhydride molar substitution degree was 0.031.The properties of retrogradation, freeze-thaw stability and the degree of clarity were studied, retrogradation and freeze-thaw stability of acetylated distarch adipates had been greatly improved, and solubility and transparency were slightly lower than cassava starch.