食用交联木薯淀粉醋酸酯的制备及其应用.pdf

摘 要 本文以木薯淀粉为原料，分别以三氯氧磷和三偏磷酸钠作交联剂，醋酸酐作酯化 剂，合成了交联木薯淀粉醋酸酯。对其合成路线、工艺条件、理化性能进行了研究， 获得了有望成为良好食品添加剂的交联木薯淀粉醋酸酯。 采用先交联、后酯化，先酯化、后交联，交联和酯化同时进行三种方案对其合成 路线进行了探讨。研究表明，食用交联木薯淀粉醋酸酯的理想合成路线为：交联和酯 化同时进行。通过单因素试验、正交试验对其合成工艺条件进行了优化，用 MATLAB 化工软件分析反应的最优化条件。三氯氧磷交联反应的最佳工艺条件是：交联剂用量 为 0.04%、反应温度 20 ℃、反应时间 30min、pH 值 12.0；三偏磷酸钠交联反应的最 佳工艺条件是：交联剂用量 0.5%、反应温度 50℃、反应时间 60min、pH 值 11.0；醋 酸酐酯化反应的最佳工艺条件是：酯化剂用量 6%、反应温度20 ℃、反应时间 90min、 pH 值 8.0。利用红外光谱仪、偏光显微镜和快速粘度分析仪对合成产物的晶体结构及 黏度特性进行了分析表征；并对其透明度、凝沉性、抗剪切性等分别进行研究。另外 对合成产品在面条、果酱、果冻、酸奶中进行应用试验，并取得了较好的应用效果。 结果表明，制备的三氯氧磷变性木薯淀粉的结合磷含量为 0.0051%，乙酰基含量 为 1.0062%，取代度为 0.0380 ；三偏磷酸钠变性木薯淀粉的结合磷含量为0.0003%， 乙酰基含量为 0.5120%，取代度为 0.0193 。三氯氧磷变性木薯淀粉具有良好的稳定性 和增稠性，三偏磷酸钠变性木薯淀粉具有良好的乳化性。 关健词:木薯淀粉；变性淀粉；应用 Abstract In this study, cassava starch was used for the raw material, the doublemodified cassava starch was prepared by using POCl and (NaPO ) for cross-linking reaction 3 3 3 respectively and acetic anhydride for esterification reaction. Their synthetic routes, technological conditions and physicochemical properties were investigated. The final products may hopefully become a good food additive. Three means of first esterifying then cross-linking, first cross-linking then esterifying and simultaneous reaction were studied. It was illustrated that the perfect synthetic route was cross-linking and esterifying simultaneous reaction. The base of the single factorial experiment and the orthogonal experiment, and analysis the optimum reaction conditions by MATLAB. The optimum conditions were resulted as follows: the amount of cross-linking agent was 0.04%, reaction temperature was 20 ℃, reaction time was 30 min and PH value of aqueous