半干法制备磷酸酯淀粉工艺优化研究  

Optimum preparation technology of phosphate starch with half-wet process

作　　者：杜先锋[1] 朱培蕾[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》2006年第1期84-86,共3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：以玉米淀粉为原料,三聚磷酸钠为酯化剂,通过正交试验,采用半干法制备具有不同取代度的淀粉磷酸酯。考察酯化剂、催化剂用量及反应温度、时间、pH值等因素对产品取代度的影响。结果表明,半干法合成淀粉磷酸酯的最佳工艺条件为:反应温度140℃,反应时间90 m in,pH 5.0,磷酸盐用量4%,尿素用量2%。The maize starch was used as a raw material to prepare phosphate starch by esterification with sodium tripoli, phosphate. The optimum preparation technology of phosphate starch with half-wet process was investigated by orthogonal experiments, and the DS of products was analyzed by spectrophotometry. The optimum condition to prepare phosphate starch were as follows： the reaction temperature 140℃, reaction time 90 min, amount of urea 2%, pH 5.0, amount of phosphate 4%. Additionally, the characteristics of different prepared phosphate starches and the native starches were compared, and the result indicates that phosphate starches were superior to native starches in such properties as starch paste clarity and freeze-thaw stability.

关 键 词：半干法 磷酸酯淀粉 工艺优化 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]