挤压法制备交联辛烯基琥珀酸木薯淀粉酯工艺与结构表征

Study on Preparation of Cross-Linked Cassava Starch Octenyl Succinate by the Mothod of Extrusion and Structure Characterization

DOI：10.3969/j.issn.1673-1689.2012.08.003

中文关键词: 木薯 交联辛烯基琥珀酸淀粉酯 挤压 制备 结构表征

英文关键词: cassava cross-linked cassava starch octenyl succinate extrusion preparation structure characterization

基金项目:国家“十二五“科技支撑计划项目(2012BAD37B01;2012BAD37B02)

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中文摘要:

采用挤压法研究了交联辛烯基琥珀酸木薯淀粉酯的工艺。探讨三偏磷酸钠、氢氧化钠、水分质量分数,以及出料温度和螺杆转速对交联淀粉酯乳化能力的影响,并对影响因素进行了正交优化。结果表明,在三偏磷酸钠质量分数1.0%,氢氧化钠质量分数0.6%,水分质量分数35%,出料温度120℃,螺杆转速110r/min的反应条件下,制备得到的交联辛烯基琥珀酸木薯淀粉酯的乳化能力可以达到58.56%。同时,采用红外光谱、电镜扫描和X射线衍射等手段对产物进行了结构分析和表征。

英文摘要:

The preparation of cassava cross-linked starch octenyl succinate by the mothod of extrusion was studied in this manuscript.The effect of the content of sodium trimetaphosphate,sodium hydroxide,moisture,reaction temperature and screwing speed on the emulsifying capacity were carefully investigated by single factor experiment.The optimum conditions of cassava cross-linked starch octenyl succinate preparation were: 1.0 % sodium trimetaphosphate,0.6 % sodium hydroxide,moisture 35 %,barrel temperature 120 ℃,and screwing speed 110 r/min,the emulsifying capacity of the product reached at 58.56 %.Thc structure of the product was determined by means of Fourier transform infrared spectroscopy(FT-IR),scanning electron microscopy(SEM) and X-ray diffraction(XRD).

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