微波法制备硬脂酸木薯淀粉酯

Preparation of stearic acid cassava starch ester by microwave method

中文关键词:  木薯淀粉  硬脂酸  微波法  取代度  均匀设计实验

英文关键词:cassava starch  stearic acid  microwave method  degree of substitution  uniform design experiment

中文摘要:

      目的 建立微波辅助技术制备硬脂酸木薯淀粉酯, 并对其理化性质进行表征。方法 以木薯淀粉为原料, 以硬脂酸为酯化剂, 以盐酸为催化剂, 通过均匀设计实验并经SPSS 10.0软件优化微波法制备硬脂酸木薯淀粉酯的最佳工艺参数。结果 硬脂酸木薯淀粉酯的最佳工艺条件如下: 淀粉50 g(干基), 微波功率450 W, 微波辐射时间1.5 min, 盐酸加入量6.0 mL, 硬脂酸0.5 g, 得到的产品取代度为0.01685。结论 本研究建立了一种无污染、反应快、能耗低的硬脂酸木薯淀粉酯制备方法, 得到的产品取代度较高, 溶解度、乳化性和乳化稳定性均优于原淀粉。

英文摘要:

      Objective To establish a method for preparation of stearic acid cassava starch ester by microwave and characterize its physical and chemical properties. Methods Cassava starch ester was prepared with cassava starch as the raw material, stearic acid as the esterifying agent, and hydrochloric acid as the catalyst. The optimum processing conditions were obtained by uniform design experiment and SPSS 10.0 data analysis software. Results The optimum processing conditions were as follows: starch amount of 50 g (absolutely dry), microwave power of 450 W, microwave irradiation time of 1.5 min, hydrochloric acid amount of 6.0 mL, and stearic acid amount of 0.5 g. Under these conditions, degree of substitution (DS) of the product was 0.01685. Conclusion The established method has characteristics such as non-pollution, rapid reaction, low energy consumption, and high DS, and the solubility, emulsibility, and emulsion stability of cassava starch ester are superior to cassava starch.