柠檬酸酯淀粉的制备  

作　　者：王恺[1] 刘亚伟[1] 李书华[1] 田树田[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州市450052

出　　处：《淀粉与淀粉糖》2006年第4期24-26,46,共4页Starch & Starch Sugar

摘　　要：柠檬酸酯淀粉是一种具有抗性作用的酯化变性淀粉，广泛地应用于面包，饼干及其他食品中，以改善食品的品质。本文以玉米淀粉为原料，采用酯化变性的方法，在干法条件下制备高取代度柠檬酸酯淀粉，探讨了反应时间、反应温度、pH值、柠檬酸浓度对淀粉酯化过程的影响。通过实验研究得到了各种因素变化时。产品取代度的变化趋势，为进一步优化制备条件提供了依据。Citrated starch is a kind of esterifiable modified starch with resistant function, which is widely used in toast bread,biscuit and many other foods to improve food qualities. In this article, high DS（degree of substitution）citrate starch was prepared through the reaction using corn starch with esterifiable agent under dry condition. The effect of reaction time,reaction temperature,pH and citrate concentration on the esterify process were discussed. It could show that DS would change with each factor varying under the experiment reaserches,which laid good foundation for further optimizing process conditions.

关 键 词：玉米淀粉 柠檬酸酯淀粉 酯化 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]