复合羧甲基—磷酸单酯变性淀粉的制备及特性研究  

Study on the Preparation and Function of Carboxymehtyl Phosphoric Acid Esterification Modified Starch

作　　者：王遂[1] 崔凌飞[1] 

机构地区：[1]哈尔滨师范大学理化学院化学系,黑龙江哈尔滨150080

出　　处：《食品科学》2005年第8期33-36,共4页Food Science

基　　金：黑龙江省教育厅科研基金项目(10531078)

摘　　要：研究了以玉米淀粉为原料的复合羧甲基—磷酸单酯变性淀粉的制备方法,讨论了该变性淀粉的有关性能及其与取代度的关系。研究表明,在不同的羧甲基化、磷酸酯化条件下制备出的复合羧甲基—磷酸单酯变性淀粉,其颗粒的膨胀情况及其有关性能不同。高取代度的复合羧甲基—磷酸单酯变性淀粉的耐酸性、耐热性、冻融稳定性等均优于低取代度的变性淀粉,具有较强的环境适应性和良好的应用性能。Studied to regard corn starch as the raw material reunites carboxymehtyl the single ester in phosphoric acid changes the system of tehe sex starch has the method, disussing should change the any laceous relevant function in sex characteristic and its with contact that replace degree. The research expresses, turning in the different carboxymehtyl the term, pHospHoric acid exter turn the term next, the system has of reunite carboxymehtyl the single ester in pHospHoric acid changes the sex to replace amyla ceously an anti-for of in flation circumstance and its relevant function characteri stics too differnently, highly replacing degreely reuniting carboxymehtyl first the single ester in pHospHoric acid changes the sex starch acidity, antitempemture, antibilsis thing declines to solve sex etc the all better than and low replacing a degree reuniging carboxy methyl a the single ester in pHospHoric acid changes the sex starch, having the stronger environment adaptability with good and applied function.

关 键 词：羧甲基淀粉 取代度 磷酸单酯化 性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]