酸解酯化大米复合变性淀粉的研制

摘  要：本文以大米淀粉为原料，采用先酸解后酯化的工艺制备酸解酯化复合变性大米淀粉，采用单因素对比试验，探讨了酸解时间、温度、浓度对酸解酯化大米淀粉的黏度、取代度、凝沉稳定性、透明度的影响规律以及最佳酸解条件的探讨 ，试验结果表明最佳酸解条件：盐酸浓度0.15mol/L。反应温度45℃。反应时间4h 可制得制得最低热糊粘度为2.029 Pa•s的酸解大米变性淀粉。酸解酯化大米复合变性淀粉大米黏度为2.029比原大米淀粉9.981低，析水率为45.1比原大米淀粉19.9高，透明度为13.4比原大米淀粉1.6高。
关键词:大米；淀粉；变性淀粉；盐酸
 
Study on Acid Hydrolysis of esterfied starch acified-esterfied starch
Abstract: Based on rice starch as raw material, using after the first acid solution preparation acid solution esterification technology, composite degeneration rice starch esterification using single factor of comparative experiments, discusses acid solution time, temperature, concentration of acid solution of esterification rice starch viscosity, the substitution degree, coagulation composed the influence law of qualitative, transparency and best acid solution conditions, this paper tests results show the best acid solution conditions: hydrochloric acid concentration 0.15 mol/L. Reaction temperature 45 ℃. The reaction time 4h made can be obtained for minimum thermal paste viscosity 2.029 Pa • s acid solution modified rice starch. Acid solution composite modified starch esterification rice than the original 2.029 rice viscosity 9.981 rice starch, post-mortem low rate of than the original water 45.1 rice starch 19.9 high, transparency for 134 than the original rice starch 1.6 high.

Keywords：Rice; Sarch；Mdified starch；Hdrochloric acid

目    录     8200字
摘要    1
关键词    1
1.前言    2
2.材料与方法    4
2.1材料    4
2.1.1原料    4
2.1.2主要试剂    4
2.1.3主要仪器与设备    4
2.2工艺流程与操作要点    4
2.2.1工艺流程    4
2.2.2操作要点    4
2.3试验方法    5
2.3.1试验设计    5
2.3.2酸解酯化大米淀粉的制备    5
2.3.3检测项目与方法    5
(1)黏度的测定    6
(2)透明度的测定    6
(3)凝沉性质的测定    6
(4)析水率的测定    6
3结果与分析    6
3.1盐酸浓度对酸解酯化大米淀粉的黏度的影响    6
3.2 酸解反应温度对酸解酯化大米淀粉黏度的影响    7
3.3 酸解反应时间对对酸解酯化大米淀粉黏度的影响    8
3.4 正交试验结果    8
3.4.1黏度比较    9
3.4.2 析水率比较    10
3.4.3取代度比较    10
3.4.4 透明度比较    10
3.5 正交试验结果    10
3.3验证试验    10
4结论    11
参考文献    11
致谢    12