非晶颗粒态马铃薯淀粉改性研究  

Study on modified reactivity of potato starch with non-crystallized granule state

作　　者：梁勇[1] 张本山[2] 杨连生[2] 高大维[2] 

机构地区：[1]华南师范大学化学系,广东广州510641 [2]华南理工大学轻化所,广东广州510641

出　　处：《粮油食品科技》2006年第2期35-38,共4页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金资助项目(29976016)

摘　　要：将非晶颗粒态淀粉和原淀粉在阴离子、阳离子、醋酸酯及羟丙基醚化剂条件下进行淀粉改性反应,取代度随醚化剂量的改变而改变,但由于整个颗粒处于非晶状态,导致非晶淀粉取代度和原淀粉相比有不同程度的提高,对羧甲基化,取代度平均提高9.15%,最高达10.72%,对阳离子化来说,取代度平均提高9.65%,最高达13.18%,对醋酸酯化,取代度平均提高47.49%,最高达64.82%,对羟丙基化,取代度平均提高22.78%,最高达27.48%。Non-erysallized and native potato starches were earboxymethylied, eationizatied, hyxoypropylied, aeetylied respcctively, DS changed with amount of etherified reagent. Because of whole granules being in non-crystallized state, DS of non-crystallized granule stated starches was higher than that of native starches：when potato starch was earboxymethylied, DS of starches increased 9.15 % average, 10.72 heighest. While eationizatied, DS of starches increased 9.65 % arerage, 13.18 heighest. To be hyxoypropylied and aeetylied, DS of starches increased 22.78 % average, 27.48% heighest and 47.79 % average, 64.28 % heighesr respectively.

关 键 词：非晶颗粒态 马铃著淀粉 改性反应活性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]