袁晓芸,杨波,杨光.丁二酸酐酯化改性糯米淀粉的研究[J].包装工程,2022,(5):47-55.
YUAN Xiao-yun,YANG Bo,YANG Guang.Esterification Modification of Glutinous Rice Starch with Succinic Anhydride[J].Packaging Engineering,2022,(5):47-55. |
| 丁二酸酐酯化改性糯米淀粉的研究 |
| Esterification Modification of Glutinous Rice Starch with Succinic Anhydride |
| 投稿时间：2021-08-18 |
| DOI：10.19554/j.cnki.1001-3563.2022.05.007 |
| 中文关键词: 糯米 淀粉 丁二酸酐 酯化 粘度 理化特性 |
| 英文关键词: glutinous rice starch succinic anhydride esterification viscosity physicochemical properties |
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| 中文摘要: |
| 目的 为了提高糯米淀粉的粘度，以达到标签胶的要求。方法 对糯米淀粉进行丁二酸酐酯化改性，通过单因素试验及响应面优化确定出最佳酯化条件，测定其理化性质，并对其进行结构表征。结果 丁二酸酐酯化改性糯米淀粉的最优工艺条件:丁二酸酐添加量(丁二酸酐占淀粉干基的质量百分比)为10.3%，酯化温度为41.5 ℃，酯化时间为2.0 h，pH为9.0，在此条件下制得的糯米淀粉胶的粘度较高，可达到61.6 Pa.s，且溶解性与溶胀度均有不同程度的提高。电镜与热力学性质分析表明，酯化后淀粉颗粒结晶结构受到破坏，表面粗糙，出现凹陷与裂缝。结论 经过丁二酸酐酯化后，糯米淀粉胶的粘度得到提高。 |
| 英文摘要: |
| The work aims to improve the viscosity of glutinous rice starch, so as to meet the requirements of the label adhesive. The glutinous rice starch was esterified by succinic anhydride. The optimal esterification conditions were determined by single factor tests and response surface optimization. The physical and chemical properties of esterified starch were determined, and the structure was characterized. The optimum conditions for esterification modification of glutinous rice starch by succinic anhydride were as follows:the addition amount of succinic anhydride was 10.3%, the esterification temperature was 41.5 ℃, the time was 2.0 h, and the pH was 9.0. Under these conditions, the viscosity of glutinous rice starch glue was higher, reaching 61.6 Pa.s. The solubility and swelling degree were also improved to different extent. According to the scanning electron microscope and thermodynamic analysis, the crystallization structure of starch grains was damaged after esterification. The surface was rough with depressions and cracks. The viscosity of glutinous rice starch glue is improved after esterification modification by succinic anhydride. |
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