摘要
研究了水相法酶解辛烯基琥珀酸淀粉钠工艺中各参数变化,包括酯化反应p H、温度、时间、酸酐添加量以及酶解反应酶添加量、酶解时间、酶解p H对成品的影响,同时探究了酶解酯化的工艺顺序。结果表明:采用先酯化后酶解的工艺顺序,酯化反应最佳条件为p H=8,反应温度25~30℃,反应时间6~8 h;酶解反应最佳条件为酶解p H=5.8~6.0,反应温度25~30℃,反应时间3~4 h,灭活p H=3时灭活时间不少于0.5 h。
The effects of various parameter changes in the production process of enzymatic octenyl succinate modified tapioca starch by aqueous method were investigated through experiments.The pH,temperature,reaction time,addition of anhydride,addition of enzyme,time of enzymatic hydrolysis and pH of enzymatic hydrolysis were investigated.The process sequence of enzymatic hydrolysis was tested.The optimum reaction condition of enzymatic octenyl succinate modified tapioca starch was determined as follows:pH=8,reaction temperature 25~30 ℃,reaction time 6~8h for esterification reaction,enzymatic reaction pH=5.8~6.0,reaction temperature 25~30 ℃,reaction time 3~4 h,enzyme deactivation pH=3,enzyme deactivation time >0.5 h for enzymolysis reaction.
作者
张洋
田颖
沈雪梅
李义
代建军
邹迪
李凡
ZHANG Yang;TIAN Ying;SHEN Xuemei;LI Yi;DAI Jianjun;ZOU Di;LI Fan(COFCO Biotechnology Co.,Ltd.,Bengbu Anhui 233000,China;COFCO Nutrition and Health Research Institute,Beijing 102209,China;COFCO Bioenergy(Gongzhuling)Co.,Ltd.,Gongzhuling Jilin 136100,China)
出处
《当代化工》
CAS
2024年第7期1565-1569,1584,共6页
Contemporary Chemical Industry
基金
国家重点研发计划基金项目(项目编号:2021YFD2101005)。
关键词
变性淀粉
木薯淀粉
化学反应
酯化
酶解
辛烯基琥珀酸淀粉钠
生产
Modified starch
Tapioca starch
Chemical reaction
Esterification
Enzymolsis
Sodium octenylsuccinate starch
Production
