交联酯化作用对木薯淀粉热糊粘度的影响  

Effect of Cross-linked Esterification on Peak Viscosity of Cassava Starch

作　　者：方桂红[1] 刘亚伟[1] 邹建[1] 王骏涛[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2006年第3期16-18,共3页Cereal & Feed Industry

摘　　要：研究了以三偏磷酸钠、丁二酸酐为变性剂，以水为介质对木薯淀粉进行改性并制备交联琥珀酸淀粉酯的工艺条件。以淀粉热糊粘度为评价指标，着重讨论了制备过程中淀粉乳的三偏磷酸钠的用量（对干淀粉的质量分数）、交联时间、交联pH值、丁二酸酐的用量（对干淀粉哆厦量分数）、酯化时间、酯化pH值和反应温度对产物热糊粘度的影响，与原木薯淀粉的峰值相比较，热糊粘度提高了5—10倍。Taking sodium trimetaphosphate and butanedioic anhydride as denaturant and water as media, the process conditions for modifying cassava starch and preparing cross-linked succinic acid esterification starch was described. The effects of dosage of sodium trimetaphosphate in starch milk （ mass fraction of dry starch） , cross-linking period, cross-linking pH, succinic dosage （ mass fraction of dry starch）, esterifying period, esterifying pH and temperature on hot paste viscosity of product were discussed taking peak viscosity of starch as an evaluation index. The peak viscosity was improved by 5 ～10 times as compared with that of original cassava starch.

关 键 词：交联 酯化 木薯淀粉 粘度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]