机械活化对玉米淀粉糊回生特性的影响

【作者】 黄祖强； 陈渊； 钱维金； 胡华宇； 童张法；

【机构】 广西大学化学化工学院；

【摘要】 <正>通过将普通玉米淀粉进行机械活化预处理后,在相同条件下将玉米原淀粉和活化淀粉与醋酸酐进行乙酰化反应,分别考察了活化时间、反应时间、催化剂用量、醋酸酐用量、反应温度等因素对取代度的影响。结果表明:机械活化预处理方法能显著提高玉米淀粉乙酰化反应的取代度, 表明机械活化能有效地提高玉米淀粉的化学反应活性。原因是由于机械活化作用能使玉米淀粉的更多还原

【Abstract】 maize starch was pretreated by mechanical activation, native starch and mechanical activated starch were acetylated with acetic anhydride at same experimental conditions. The influences of reaction conditions such as reaction time, reaction temperature, acetic anhydride content and catalyst content on the degree of substitution (DS) of starch acetate have been investigated respectively. The results indicated that the DS of mechanical activated maize starch with different activation time were higher than that of native maize starch, showed the mechanical activation obviously enhanced chemical reaction activity of maize starch. The reasons of reaction activity increased are due to crystal structure and compact granule surface of maize starch could be destroyed by mechanical activation, and crystallinity decreased. As a consequence, it could reduce the diffusion resistance of reagents and the acetylating agents are easier to diffuse into starch intramolecule.更多还原