甘薯淀粉磷酸单酯的制备及凝沉性质的研究  

Study on Preparation and Retrogradation of Phosphate Monoesters Made of Sweet Potato Starch

作　　者：何传波[1] 潘丽军[2] 李琳[1] 陈玲[1] 李冰[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640 [2]合肥工业大学生物与食品工程学院,安徽合肥230069

出　　处：《食品科学》2004年第9期108-112,共5页Food Science

基　　金：广东省自然科学基金资助项目(000453);广东省优秀人才培养基金资助项目(Q02042)

摘　　要：以甘薯淀粉为原料与混合正磷酸盐作用,采用湿法工艺制备甘薯淀粉磷酸单酯。利用五因素二次正交旋转组合试验法研究了淀粉磷酸单酯制备的工艺条件并得出回归方程,直观地揭示了取代度与诸因素之间的数量关系。甘薯淀粉磷酸单酯是很好的食品添加剂,在应用中淀粉糊的凝沉性质对食品的外观和品质有着重要影响,因此本文专门对甘薯淀粉磷酸单酯的凝沉特性进行了研究。结果表明,酯化反应导致了淀粉糊凝沉性降低,透明度和冻融稳定性提高;而NaCl的加入可显著增加糊的凝沉倾向,蔗糖则有减弱凝沉倾向的作用。Starch phosphate monoesters as excellent food additives were prepared with sweet potato starches as raw materialby the wet process. Sweet potato starches were esterified by disodium hydrogen phosphate(Na2HPO4) and sodium dihydrogenphosphate(NaH2PO4). The regression equation describing the relationship between degree of substitution(DS) and differentpreparation conditions was obtained by means of the five-factors quadratic regression orthogonal rotary method. With respectto its significant influence on visual appearance and quality of food products, the retrogradation of starch phosphate monoesterswas investigated in detail. The results showed that the retrogradation of the esterized starches weakened in comparison with thatof raw sweet potato starches, and their paste clarity and freeze-thaw stability improved. The experiments also showed that theretrogradation of starch phosphate monoesters would increase when they were dispersed into sodium chloride solution, butwould it decrease in sucrose solution.

关 键 词：磷酸酯化 制备 凝沉性质 湿法 甘薯淀粉磷酸单酯 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]