不同取代度玉米淀粉磷酸酯理化性质的研究  

Study on Physicochemical Properties of Corn Amylophosphatein Different Degree of Substitution

作　　者：杜连起[1] 王阿莉[1] 倪晓娜[1] 

机构地区：[1]河北科技师范学院食品工程系,昌黎066600

出　　处：《中国食品学报》2005年第2期34-38,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：目的:对不同取代度的玉米淀粉磷酸酯的理化性质进行系统研究。方法:以尿素为催化剂,利用磷酸二氢钠与淀粉反应制备玉米淀粉磷酸酯,测定其取代度、溶解度、膨润力、透光率、表观粘度、抗老化性和冻融稳定性。结果:随着反应时间的延长,所得玉米淀粉磷酸酯的取代度逐渐增大;与原玉米淀粉相比,不同取代度玉米淀粉磷酸酯的溶解度、膨润力、透光度、表观粘度、抗老化性和冻融稳定性都有明显提高。结论:根据不同取代度的玉米淀粉磷酸酯的理化特性,可将其应用于不同的食品生产中,以提高食品的质量。Objective:Study on physicochemical properties of corn amylophosphate in different degree of substitution. Methods:Preparation of corn amylophosphate was accomplished through the reaction between sodium dihydrogen phosphate and starch,carbamide being the catalyst,then the degree of substitution,solubility,force of expansion,transmittancy,apparent viscosity,staling-resistant and freeze-thaw stability were determined. Results:The degree of substitution was increased with the extending of reaction time;the solubility,force of expansion,transmittancy,apparent viscosity,staling-resistant and freeze-thaw stability of corn amylophosphate in different degree of substitution were improved significantly compared with original corn starch. Corn amylophosphate can be applied to various food production based on its degree of substitution and physicochemical properties for improving food quality.

关 键 词：玉米淀粉磷酸酯 理化性质 取代度 冻融稳定性 表观粘度 抗老化性 磷酸二氢钠 系统研究 反应时间 理化特性 食品生产 溶解度 催化剂 透光率 透光度 膨润 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]