低取代度小麦磷酸酯淀粉的制备及性质研究  

Study on Preparation of Wheat Starch Phosphate Ester with Low Degree of Substitution and Its Characteristics

作　　者：杜先锋[1] 张娟[1] 

机构地区：[1]安徽农业大学食品科学与工程系,合肥230036

出　　处：《安徽农业大学学报》2005年第1期46-49,共4页Journal of Anhui Agricultural University

基　　金：国家自然科学基金(20376001);安徽省自然科学基金项目(03041301)资助

摘　　要：以小麦淀粉为原料,选择焦磷酸钠为酯化剂,采用半干法合成低取代度小麦淀粉磷酸酯,研究所得产品的取代度、透明度、粘度和冻融稳定性等性质,并与小麦原淀粉的性质加以比较。结果表明,在pH为 5 9,反应温度为 150℃,磷酸盐的用量为淀粉干重的 0 0287,反应时间控制在 75min左右,可以获得低取代度小麦淀粉磷酸酯,其产品的取代度为 0 0221,粘度由原淀粉的 34Pa·s增大为 3. 700Pa·s,透明度由 3 .70%增大为20. 80%,析水率则由 46. 88%下降为 6. 56%。In this experiment,wheat starch was used as a raw material to prepare wheat starch phosphate ester by esterification with pyrophosphate. The half - wet production was adopted to synthesize starch phosphate ester. The conditions were as follows: pH 5.9, reaction temperature 150℃, reaction time 75 min, ratio of pyrophosphate to starch(db) 0.0287. The degree of substitution of the produced modified starch was 0.0221, the starch paste clarity was increased from 3.70% to 20.80%, the viscosity from 34 Pa·s to 3 700 Pa·s. Meanwhile the syneresis was reduced from 46.88% to 6.56%.

关 键 词：半干法 小麦磷酸酯淀粉 制备 取代度 性质 

分 类 号：TS201.23[轻工技术与工程—食品科学]