CHEMICAL FACTORS AFFECTING ACETYLATION OF CASSAVA STARCH

被引:15
作者
AIYELEYE, FB [1 ]
AKINGBALA, JO [1 ]
OGUNTIMEIN, GB [1 ]
机构
[1] UNIV IBADAN,DEPT FOOD TECHNOL,IBADAN,NIGERIA
来源
STARCH-STARKE | 1993年 / 45卷 / 12期
关键词
D O I
10.1002/star.19930451209
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of liquid-starch ratio, concentration of sulphuric acid, and glacial acetic acid on the degree of substitution of acetylated cassava starch were investigated. The optimum liquid starch ratio was 2.5. The degree of substitution increased rapidly with sulphuric acid concentration up to 0.36 M at a liquor-starch ratio of 2.5. The optimum concentration of glacial acetic acid at liquor-starch ratio of 2.5 and 0.64 M sulphuric acid was 13.9 M with a reaction efficiency of 88%. The acetylated cassava starch was more soluble than the native cassava starch.
引用
收藏
页码:443 / 445
页数:3
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