Acetylization uniformity and distribution of acetyl group of cassava starch granule in aqueous slurry systems

被引：0

作者：

Shen J. ^{[1
]}

Xie X. ^{[1
]}

Zhang Y. ^{[1
]}

Liu T. ^{[1
]}

Zhu Y. ^{[1
]}

机构：

[1] Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning, 530004, Guangxi

来源：

Huagong Xuebao/CIESC Journal | 2019年 / 70卷 / 06期

关键词：

Acetylation; Cassava starch; Distribution of group; Reaction uniformity; Slurry system;

D O I：

10.11949/j.issn.0438-1157.20190071

中图分类号：

学科分类号：

摘要：

Using cassava starch as raw material and acetic anhydride as acylating agent, acetylated starch was prepared in the slurry system, and acetylated starch granules were chemically surface-gelatinized with 4.3 mol•L-1 CaCl2 solution to obtain different surface gelatinization degree. The morphology and crystalline structure of the remaining granules were characterized by SEM and XRD. The content of acetyl group in the remaining granules was determined by saponification method, the distribution curve of substituent content in the radial direction of starch granules was fitted by least square method, and the factors influencing the homogeneity of acetylation and the distribution of acetyl group were investigated. The results showed that the distribution of acetyl groups in starch granule was inhomogeneous which was external high and internal low, more than 30% of the acetyl groups were distributed in the external region of the contrast radius from 0.9 to 1.0, while only 28% of the acetyl groups were distributed in the larger range from 0 to 0.7; with the increase of reaction temperature, reaction time and the amount of acylating agent, the dispersion degree of group distribution in starch granule decreased, which was favorable for more uniform of acetylation and distribution of acetyl groups. With the degree of surface gelatinization increased, the remaining particles could still maintain the morphology and "A" type crystalline structure of cassava starch, but the particle size decreased slightly, the crystallinity generally showed a downward trend while some of them had a sudden jump. The above results indicate that alternating crystalline and amorphous structures exist in the granule of cassava starch, and the proportion of crystallization and amorphous zones in various regions is different. Appropriate changes in reaction conditions can improve the inhomogeneous status of acetylation and distribution of acetylation groups in the granule of cassava starch. © All Right Reserved.

引用

页码：2351 / 2360

页数：9

共 31 条

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