【摘要】 为探究一种无溶剂制备硬脂酸淀粉酯工艺，以增强糯米淀粉的物理化学性质，本研究采用机械化学法，以糯米淀粉为原料，以取代度（DS）为评价指标，通过响应面法优化球磨温度、时间及硬脂酸与淀粉质量比（酸粉比）等参数；利用傅立叶变换红外光谱（FTIR）、X射线衍射（XRD）、流变仪和接触角测量分析硬脂酸淀粉酯的性质。结果表明，最佳制备工艺条件为温度60℃、球磨时间60 min、球磨转速400 r·min-1、酸粉比0.8∶1，所制备的硬脂酸淀粉酯取代度为0.044 5。改性淀粉形成了酯羰基，晶体结构被破坏，结晶度降低，糊化温度降低，黏度和疏水性提高。本研究可为机械化学法制备硬脂酸淀粉酯提供理论依据，并为淀粉基材料的改性提供新思路。更多还原

【Abstract】 This study aims to explore a solvent-free process for preparing stearate starch ester to enhance the physicochemical properties of waxy rice starch. A mechanochemical method with waxy rice starch was used as the raw material and the degree of substitution(DS) was used as the evaluation index. A response surface methodology was employed to optimize parameters such as ball-milling temperature, time, and the mass ratio of stearic acid to starch(acid-to-starch ratio). The properties of the stearate starch ester were analyzed using fourier transform infrared spectroscopy(FTIR), X-ray diffraction(XRD), rheometry, and contact angle measurements. The results indicated that the optimal preparation conditions were an acid-to-starch ratio of 0. 8∶1, a ball-milling time of 60 min, a temperature of 60 ℃, and a speed of 400 r·min-1. The degree of substitution of the prepared stearate starch ester was 0. 044 5. The modified starch formed ester carbonyl groups, resulting in the disruption of its crystal structure, reduced crystallinity, and lowered gelatinization temperature. Significant improvements were observed in the energy storage modulus, loss modulus, viscosity, and hydrophobicity. This study provides a theoretical basis for the preparation of stearate starch ester using mechanochemical methods and offers new insights into the modification of starch-based materials.更多还原