超声波辅助制备醋酸酯多孔淀粉

Preparation of Acetated Porous Starch with Ultrasonic Treatment

DOI：10.3969/j.issn.1673-1689.2019.08.022

中文关键词: 多孔淀粉 醋酸酯 超声波

英文关键词: Keyword： porous srarch,acetate,ultrasonic

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中文摘要:

以玉米多孔淀粉为原料，研究超声辅助处理对制备醋酸酯多孔淀粉的影响，以及对醋酸酯多孔淀粉吸油率的影响。实验结果表明，超声波辅助处理对多孔淀粉的醋酸酯化反应作用明显，在超声功率为200 W，超声时间为150 min时取代度和吸油率分别能达到0.055 9和89.1%，跟未经过超声的醋酸酯化多孔淀粉相比，取代度提高了64.4%，吸油率提高了13.9%，在此超声处理条件下酯化后多孔淀粉的蜂窝状孔洞未被破坏，相对结晶度与多孔淀粉原料相比，下降16.1%。

英文摘要:

To study the effect of ultrasonic power on preparation of acetated porous starch ，acetated porous starch was prepared under the diffent ultrasonic power and ultrasonic time.The results indicate that the ultrasonic can effect acetylation obviously and under the condition of ultrasonic power is 200 W and time is 150 min，degrees of substitution（DS） is up to 0.055 9 and oil absorption ratio is up to 89.1%. Compared with acetated porous starch without ultrasonic treatment，DS increased by 64.4% and oil absorption ratio increased by 13.9%.The morphology of acetated porous starch has not changed ，but acetated porous starch crystalline regions were destroyed and relative crystallinity discreased by 16.1%.

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