甘薯淀粉磷酸单酯的制备及其微观结构的研究  

Study on preparation and structure of phosphate monoesters 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：《粮油食品科技》2005年第1期6-8,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：以甘著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。结构分析表明,酯化反应影响了淀粉分子的结晶区域,在淀粉脱水葡萄糖单元羟基上引入了磷酸基因。Starch phosphate monoesters were prepared with sweet potato starches by the wet process,in which sweet potato starches were esterified by disodium hydrogen phosphate(Na2 HPO4)and sodium dihydrogen phosphate(NaH2PO4).The regression equation describing the relation between degree of substitution (DS) and different preparation conditions was obtained by using the five-factors quadratic regression orthogonal rotary method.The structure analysis showed that phosphate groups were linked with the anhydrous glucose units.Esterization affected the crystalline regions of stacch molecules.

关 键 词：甘薯淀粉 磷酸酯化 制备 结构 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]