以木薯淀粉为原料,利用醋酸酐与己二酸的混合酸酐制备了乙酰化双淀粉己二酸酯.利用Brabender黏度计,通过不同的测试方法,评价了样品的糊化性质.结果表明:同一样品在不同测试温度下,样品的糊化温度没有明显变化,但是糊化过程中黏度差异性较大;而两样品在不同糊化测试温度下表现出了不同的差异性;随着测试温度的提高,样品的峰值黏度呈下降趋势,回升值呈上升趋势.样品在1.5℃/min升温速度条件下的糊化温度低于在3℃/min条件下的;随着升温速度的提高,样品在冷却阶段结束时的黏度和回升值均呈下降趋势.在250 r/min条件下,样品的黏度显著高于在75 r/min条件下的;在250 r/min条件下,在95℃保温阶段,样品的黏度呈下降趋势.%The gelatinization characteristic of acetylated distarch adipate prepared by tapioca starch with adipic acetic mixedanhydridewasresearched by the Brabender viscometer with different methods. The results showed that the beginning temperature of the same sample did not changed significantly,but the the curves had differ-ence in the two testing temperature;the beginning of gelatinization temperature at the speed of 1.5℃/min was lower than at the speed of 3℃/min;as the heating rate increased, the viscosity of end of cooling period and set-back of the samples showed a down trend. The viscosity of samples under the condition of 250 r/min was signifi-cantly higher than the 75 r/min;the viscosity of samples showed a down trend at the 95℃holding periodunder the condition of 250 r/min.
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