酸解酯化大米复合变性淀粉的研制.docVIP

酸解酯化大米复合变性淀粉的研制 摘 要：本文以大米淀粉为原料，采用先酸解后酯化的工艺制备酸解酯化复合变性大米淀粉，采用单因素对比试验，探讨了酸解时间、温度、浓度对酸解酯化大米淀粉的黏度、取代度、凝沉稳定性、透明度的影响规律以及最佳酸解条件的探讨 ，试验结果表明最佳酸解条件 ... p摘nbsp; 要：本文以大米淀粉为原料，采用先酸解后酯化的工艺制备酸解酯化复合变性大米淀粉，采用单因素对比试验，探讨了酸解时间、温度、浓度对酸解酯化大米淀粉的黏度、取代度、凝沉稳定性、透明度的影响规律以及最佳酸解条件的探讨 ，试验结果表明最佳酸解条件：盐酸浓度0.15mol/L。反应温度45℃。反应时间4h 可制得制得最低热糊粘度为2.029 Pabull;s的酸解大米变性淀粉。酸解酯化大米复合变性淀粉大米黏度为2.029比原大米淀粉9.981低，析水率为45.1比原大米淀粉19.9高，透明度为13.4比原大米淀粉1.6高。br / 关键词:大米；淀粉；变性淀粉；盐酸br / nbsp;br / Study on Acid Hydrolysis of esterfied starch acified-esterfied starchbr / Abstract: Based on rice starch as raw material, using after the first acid solution preparation acid solution esterification technology, composite degeneration rice starch esterification using single factor of comparative experiments, discusses acid solution time, temperature, concentration of acid solution of esterification rice starch viscosity, the substitution degree, coagulation composed the influence law of qualitative, transparency and best acid solution conditions, this paper tests results show the best acid solution conditions: hydrochloric acid concentration 0.15 mol/L. Reaction temperature 45 ℃. The reaction time 4h made can be obtained for minimum thermal paste viscosity 2.029 Pa bull; s acid solution modified rice starch. Acid solution composite modified starch esterification rice than the original 2.029 rice viscosity 9.981 rice starch, post-mortem low rate of than the original water 45.1 rice starch 19.9 high, transparency for 134 than the original rice starch 1.6 high. br / 3.2 酸解反应温度对酸解酯化大米淀粉黏度的影响nbsp;nbsp;nbsp; 7br / 3.3 酸解反应时间对对酸解酯化大米淀粉黏度的影响nbsp;nbsp;nbsp; 8br / 3.4 正交试验结果nbsp;nbsp;nbsp; 8br / 3.4.1黏度比较nbsp;nbsp;nbsp; 9br / 3.4.2 析水率比较nbsp;nbsp;nbsp; 10br / 3.4.3取代度比较nbsp;nbsp;nbsp; 10br / 3.4.4 透明度比较nbsp;nbsp;nbsp; 10br / 3.5 正交试验结果nbsp;nbsp;nbsp; 10br / 3.3验证试验nbsp;nbsp;nbsp; 10br / 4结论nbsp;nbsp;nbsp; 11br / 参考文献nbsp;nbsp;nbsp; 11br / 致谢nbsp;nbsp;nbsp; 12 p class=Eyg686/p /pP/P p日语汉字词与汉语汉字词的比较-围绕名词来说(附答辩记录)(包含选题审批表,任务书,开题报告,中期检查报告,毕业论