中文摘要：

以玉米淀粉与月桂酸为原料,脂肪酶为催化剂,干法制备了低取代度的月桂酸玉米淀粉酯。以取代度和特性黏度为评价标准,对影响月桂酸玉米淀粉酯合成的因素：反应时间、反应温度、水分添加量、脂肪酶添加量和月桂酸添加量进行研究。并在此基础上,进行了4因素3水平的正交试验。用DPS软件对正交试验结果进行方差分析,得出了月桂酸玉米淀粉酯合成的最佳工艺条件：以20 g淀粉干基计,月桂酸添加量5%,酶添加量2.5%,水分添加量25%,反应时间3 h,温度60℃。

英文摘要：

Corn laurate starch was prepared by esterification of corn starch with lauric acid,and lipase was added as catalyzer.The effects of the varieties of factors on the degree of substitute（DS） and intrinsic viscosity are studied,including reactive temperature and time,the quantity of water,lipase and lauric acid.Based on those,the four-factor three-level orthogonal experiments are designed to optimize the technology,and the experimental data was processed by the DPS for variance analysis.The most optimal process condition is as follows：starch amount of 20 g（absolutely dry）,lauric acid of 5%,lipase of 2.5%,initial water content of 25%,reaction time of 3 h,temperature of 60 ℃.