高取代度柠檬酸酯淀粉制备研究  

Study on preparation of carboxymethyl starch with high degree of substitution

作　　者：王恺[1] 刘亚伟[1] 田树田[1] 李书华[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：《粮食与油脂》2007年第4期23-25,共3页Cereals & Oils

摘　　要：柠檬酸酯淀粉是一种具有抗性作用酯化变性淀粉,在国外广泛应用于面包、饼干及其它食品中,以改善食品品质。该研究以玉米淀粉为原料,采用酯化变性方法,在干法条件下制备高取代度柠檬酸酯淀粉,探讨反应时间、反应温度、pH值、柠檬酸浓度对淀粉酯化过程影响;并获得高取代度柠檬酸酯淀粉最佳实验条件为:反应时间7．4h、反应温度140℃、pH为2．51、柠檬酸浓度为43．16％,样品最高取代度可达0．1776。Citrate starch is a kind ofesterifiable modified starch with resistant function, which is widely used in toast bread.biscuit and many other foods to improve food qualities abroad. 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. The optimal conditions to achieve the highest DS were found to be at the reaction time of 7.4 h.reaction temperature of 140℃ .pH of 2.51 .citrate concentration of 43.16%. The highest DS of product can reach 0.1776.

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]