CAJ | 학술논문

介绍以碎米淀粉为原料，先交联后乙酰化的制备工艺；以三偏磷酸钠为交联剂，醋酸酐为酯化剂，讨论反应时间、pH、反应时间及醋酸酐加入量对交联碎米淀粉乙酰化取代度和对淀粉糊冷、热黏度的影响。从单因素考虑，分别在反应温度35℃、反应时间2 h、乙酰化pH 10、醋酸酐用量11％时取代度最大，交联乙酰化碎米淀粉的冷、热黏度差值保持恒定，其糊黏度稳定性较好。
개소이쇄미정분위원료，선교련후을선화적제비공예；이삼편린산납위교련제，작산항위지화제，토론반응시간、pH、반응시간급작산항가입량대교련쇄미정분을선화취대도화대정분호랭、열점도적영향。종단인소고필，분별재반응온도35℃、반응시간2 h、을선화pH 10、작산항용량11％시취대도최대，교련을선화쇄미정분적랭、열점도차치보지항정，기호점도은정성교호。
The preparation process of broken-rice starch's acetylation after crosslinked was introduced.With three sodium metaphosphate as crosslinking agent , acetic anhydride as esterifying agent , reaction time, pH, reaction time and the amount of acetic anhydride on the crosslinking degree of acetylation broken-rice starch and starch paste viscosity , cold heat effect were discussed.From the single factor , the degree of acetylation reached maximum in the reaction temperature of 35 ℃, the reaction time of 2 h, pH 10, acetic anhydride content of 11%, respectively.Cold, hot viscosity difference of cross-linked acetylated starch of broken-rice was kept constant , the paste viscosity stability was better.