淀粉醋酸酯的干法制备及其结构研究.pdfVIP

第47 卷第5 期 四川大学学报(工程科学版) Vol. 47 No.5 2015 年9 月 JOURNAL OF SICHUAN UNIVERSITY (ENGINEERING SCIENCE EOmON) Sept. 2015 文章编号:1α)9-3087(2015)05()191()5 001: 10. 15961/j. jsuese. 2015. 05. 028 淀粉醋酸醋的干法制备及其结构研究 石磊，李少华，程飞\朱谱新 (四川大学经纺与食品学院，四川成都61创65) 摘 要:采用氢氧化销催化、用醋酸跻干法酣化玉米淀粉，树备了低、中、高 3 种取代度的淀粉醋酸酶，通过泼基含 量的变化研究了醋化改性的反应动力学，并以凹顶和XRD 分析了改性淀粉的结构特征。 结果表明，淀粉的醋酸 哥酶化反应符合二级反应动力学，在催化下其活化能为36.16 kJ/mol; 酶化后淀粉缔合起基数量锐减，而激基和酶 基逐渐增多;随取代度提高，淀粉的结晶度降低。 关键词:醋酸哥;玉米淀粉;干法;黯化 中图分类号:TQ316.6 文献标志码:A Study 00 Dη Prepara筒。o and S仕ucture of Starcb Acetate 5HI μi ， U5阳， ohua ， CHENG Fei ,ZHU Pu.xin ( College of Light lndus町，Textile and F，田地 Eng. ,Sichuan Univ. ,Chendu 61(脱5 ， China) Abstract: Esterified starch samples w讪 low ， moderate and h.igh levels of substitution degrees (D5) were prepared in dry-state wi也 acetic ar由ydride by using NaO日创 catalyst. FTIR and XRD were applied 10 detect the changes of starch structur哩必er the mod泊ca­ tion.ηle results showed that the associated hy命。xyl groups in starch declined sharply , but the C8I如nyl 伊Oup and ester group gr芭W gradually wi出 the increase of DS.ηle crystallinity in starch granule was decreased along with the modification. Changes of carboxyl group content during the modification demonstrated that the esterification of starch fined the characteristic of second-order reaction ki- netics.ηle reaction activation energy was 36. 16 kJ/mol. Key words: acetic anhydride;ωrns阳Ch ;dry method; esterification 淀粉是由脱水葡萄糖单元经α-1 ， 4 或α -1 ， 6 而使淀粉具备热塑性加工的可能性问。 因此醋化 糖昔键链接而成的高分子[ 1 ] ，是世界上第二大产量