| 羟丙基淀粉制备的影响因素及性能研究 |
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| 引用本文： | 徐忠,赵丹. 羟丙基淀粉制备的影响因素及性能研究[J]. 农产品加工．学刊, 2011, 0(5): 7-9. DOI: 10.3969/j.issn.1671-9646(X).2011.05.002 |
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| 作者姓名： | 徐忠 赵丹 |
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| 作者单位： | 哈尔滨商业大学,食品工程学院,黑龙江,哈尔滨,150076 |
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| 基金项目： | 黑龙江省自然科学基金项目(B200915) |
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| 摘 要： | 以马铃薯淀粉为原料,环氧丙烷为醚化剂,氢氧化钠为催化剂,硫酸钠为膨胀抑制剂,对马铃薯羟丙基淀粉的合成工艺进行了研究。考察了环氧丙烷用量、反应温度、反应时间、无水硫酸钠添加量及氢氧化钠用量对羟丙基淀粉取代度的影响。结果表明,环氧丙烷添加量10%,反应时间18 h,反应温度50℃,氢氧化钠用量1%,无水硫酸钠用量8%,取代度最高。
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| 关 键 词： | 马铃薯淀粉 环氧丙烷 醚化 |
Synthesis of Hydroxypropyl Starch |
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| Xu Zhong,Zhao Dan. Synthesis of Hydroxypropyl Starch[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(5): 7-9. DOI: 10.3969/j.issn.1671-9646(X).2011.05.002 |
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| Authors: | Xu Zhong Zhao Dan |
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| Affiliation: | Xu Zhong,Zhao Dan(Colloge of Food and Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China) |
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| Abstract: | Potato starch,propylene oxide as etherification agent,sodium hydroxide as catalyst for the expansion of inhibitors of sodium sulfate,hydroxypropyl potato starch synthesis are studied.The effects of propylene oxide,reaction temperature,reaction time,anhydrous sodium sulfate addition on the degree of substitution of hydroxypropyl starch.The results show that 10% addition of propylene oxide,reaction time 18 h,temperature 50 ℃,1% NaOH,8% of the amount of anhydrous sodium sulfate,the degree of substitution is best. |
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| Keywords: | potato starch propylene oxide etherification |
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