食用甘薯淀粉磷酸单酯的研究  

STUDIES ON EDIBLE SWEET POTATO STARCH PHOSPHATE MONOESTER

作　　者：吴卫国[1,2] 杨泌泉 罗泽民[1,2] 田梅 

机构地区：[1]湖南农业大学食品科学技术学院 [2]湖南农业大学理学院

出　　处：《湖南农业大学学报（自然科学版）》1997年第6期559-564,共6页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省"八五"重点科研项目

摘　　要：为了改善甘薯淀粉性能，拓宽其在食品工业中的应用范围，选择磷酸二氢钠为酯化剂制取甘薯淀粉磷酸单酯，通过正交试验确定最佳工艺条件，并对所得产品的性质进行了研究．结果表明：甘薯淀粉最佳酯化条件是１０％ＮａＨ２ＰＯ４Ｈ２Ｏ，２％催化剂，热反应温度为１６０℃，热反应时间为２ｈ；酯化淀粉的粘度、持水性、持气泡性和糊的透明度都增大，糊化温度降低，冻融稳定性明显增强．The phosphate monoester was prepared from sweet potato with monosodium orthophosphatc. The orthogonal experiment was conducted to find out the optimum esterification conditions. Properties of the product obtained were also studied. The results showed that the optimum esterification conditions for the starch from sweet potato were:10% NaH2PO4·H2O,2% catalytic agent,heated reaction time 2 hours,reaction temperature 160℃. The viscosity,waterholding capacity,foamholding capacity, paste clarity and the freezethaw stability of the esterified starch were increased,while the galatinizating temperature was decreased. The esterified starch of sweet potato has found more applications in food industry.

关 键 词：甘薯 淀粉 酯化 磷酸单酯 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]