【摘要】 本文研究了交联淀粉和乙酰化淀粉的制备工艺。结果表明,交联反应的工艺条件为:淀粉浓度38～46％,反应温度为35～60℃,反应时间为 2～7 h,pH值为10.5～12.0,NaCl用量为 2—6 g/100g淀粉,ECH用量为0.02～0.5 ml/100g淀粉。 乙酰化反应的条件为:淀粉浓度38～46％,反应温度25～35℃,反应时间3～5h,pH值为8.5±0.5。 测定结果表明,交联淀粉在酸性条件下长时间加热时粘度稳定;乙酰化淀粉在冷藏条件下贮藏时,凝胶柔韧,不老化。更多还原

【Abstract】 The technology of preparing crosslinking starch and acetylated starch is studied in this paper. Results of the experiment show that the conditions of cross-linking reaction are: the amount of starch 38~46%; temperature 35~60℃ ; reaction time 2~7 hrs.; pH = 10.5~12.0; the amount of Nacl 2~6g/l00g starch; and the amount of ECH 0.02~0.5ml/100g starch.The conditions of acetylated reaction are: the amount of starch 38~ 46%; temperature 25~35℃; reaction time 3 ~ 5 hrs; the amount of acetic anhydride 6~12ml/100g starch and pH = 8.5±0.5.The determined results show that viscosity of the cross-linking starch is stable even when being heated for a long time in low pH condition; and the gel of acetylated starch is pliable and tough even if it is stored in ice-box.更多还原