微波条件对淀粉磷酸单酯取代度的影响及糊化性质研究  

Research on Phosphate Monoester StarchMicrowave Etherifying Condition Influence and Starch Paste Property

作　　者：丁筑红[1] 谭书明[1] 黄祥勇[1] 杨娟[1] 

机构地区：[1]贵州大学食品科学系,贵阳550025

出　　处：《中国粮油学报》2005年第4期34-38,43,共6页Journal of the Chinese Cereals and Oils Association

基　　金：贵州省年度攻关项目资助(2004NGY003)

摘　　要：微波酯化技术用于淀粉变性反应制备磷酸单酯淀粉。探讨微波加热功率及处理时间对取代度的影响并进行方差分析,结果表明:实验条件下随着反应时间和微波功率的增加,样品DS增大,当工艺参数反应时间为9min,微波加热功率为900W时酯化产物DS最高。影响磷酸单酯取代度的因素主次关系为反应时间>微波功率,反应时间、微波功率对DS的影响均具有极显著性。酯化淀粉糊化特性分析结果显示:糊透光率、黏度、冻融稳定性及抗凝沉性较原淀粉有显著提高,而抗剪切特性、抗电解质特性与原淀粉相比无明显优势。与传统干热酯化法产物相比较,发现微波技术应用于磷酸单酯的生产,能大大提高反应效率,反应条件更为温和。同等条件下900W,9min微波处理所得制品与传统140℃,120min干热法所得制品DS接近,糊特性相似。The microwave heating technology of reaction time and microwave power to the degree was applied to produce phosphate monoester starch. The influence of substitution （DS） of phosphate monoester starch was studied. The results indicate that the degree of DS increases while the reaction time and the microwave power are increased. The optimum etherification conditions are as follows ： reaction time 9 min, and microwave power 900W. It is observed with a variance analysis that reaction time and microwave power both significantly influence DS and that the effect of reaction time is stronger than that of microwave power. The paste property of the phosphate monoester starch was also studied. Comparing with the original starch, the paste transparency, apparent viscosity, freeze - thaw stability and retrogradation resistance of the modified starch remarkably increase, but show no advantage in resistance to shearing stress and tolerance to electrolyte （NaCl）. Comparing with the traditional method, the technology using microwave heating heating is more mildly in reaction conditions and more efficient . The DS and starch paste property with microwave under 900W/9min is similar to that with traditional heating under 140℃/120min. Key words

关 键 词：微波条件 淀粉磷酸单酯 糊化性质 取代度 方差分析 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]