磷酸酯淀粉的半干法合成工艺及其性能研究  

Studies on Preparation of Phosphate Starch by Half-dry Synthesis Process and its Properties

作　　者：毕延莉[1] 张宏伟[1] 

机构地区：[1]华南理工大学制浆造纸工程国家重点实验室,广东广州510640

出　　处：《粮食与饲料工业》2008年第11期20-22,24,共4页Cereal & Feed Industry

基　　金：广东省科技攻关项目(2004B10301026);广州市科技计划项目(2007Z3-D0201)

摘　　要：以木薯淀粉为原料,混合磷酸盐Na2HPO4/NaH2PO4为酯化剂,采用半干法合成出了磷酸酯淀粉。考察酯化剂用量、催化剂用量、磷酸盐配比及反应温度、时间等因素对产品取代度及反应效率的影响。结果表明:半干法合成磷酸酯淀粉的较佳工艺为:反应温度150℃,反应时间2 h,磷酸盐用量8%,磷酸盐配比1∶1,催化剂尿素用量4%,此时产物的取代度为0.034,反应效率达到80.0%。布拉班德曲线显示磷酸酯淀粉的糊化温度随取代度的增加而降低,而峰值黏度远高于木薯原淀粉。Taking cassava starch as a raw material and mixed phosphate Na2HPO4/NaH2PO4 as an esterifying reagent, phosphate starch was synthesized by a half-dry process. The effects of the amounts of esterifying reagent and catalyst, ratio of phosphate, reaction temperature and time on combined degree of substitution and reaction efficiency were investigated. The results indicated that the optimal reaction conditions were： reaction temperature 150~C, reaction time 2.5 h, phosphate of 8% , ratio of phosphate 1：1 and catalyst urea 4%. The degree of substitution in the starch phosphate ester was 0. 034 and the reaction efficiency was 80.0%. According to the Brabender Viscograph, gelatinization temperature of phosphate starch decreased with the increase of degree of substitution and the peak viscosity was higher than that of cassava starch.

关 键 词：木薯淀粉 磷酸酯淀粉 半干法 合成 黏度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]