甘薯淀粉磷酸单酯的制备及特性(英文)  

Preparation and characteristics of phosphate monoesters of sweet potato starch

作　　者：何传波[1] 汤凤霞[1] 熊何健[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《福建农林大学学报（自然科学版）》2009年第4期412-416,共5页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

摘　　要：采用湿法工艺制备甘薯淀粉磷酸单酯,并对其理化特性进行了研究.采用五因素二次正交旋转组合试验法研究了淀粉磷酸单酯的制备工艺并得到回归方程.最佳制备工艺条件为:Na2HPO4与NaH2PO4的摩尔比3∶1,反应温度130-140℃,反应时间2-3 h,pH5.5-6.0,催化剂用量为淀粉质量的4%-5%.理化特性结果表明,酯化反应在淀粉脱水葡萄糖单元羟基上引入了磷酸基团,使淀粉糊凝沉性降低以及透明度和冻融稳定性提高.Starch phosphate monoesters were prepared with sweet potato starches by wet process, and its physical and chemical characteristics were researched. The regression equation describing the relation between degree of substitution （DS） and preparation conditions was obtained by using the five-factors quadratic regression orthogonal rotary combination method. The optimum parameters for the preparation of phosphate monoester of sweet potato starch was selected as follows： the molar ratio of Na2 HPO4 and NaH2PO4 was 3： 1, the reaction temperature was 130 - 140 ℃, reaction time was 2 -3 h, pH value was 5.5 -6.0, and catalyzer dosage was 4% -5% of starch mass. The results of characteristics showed that the retrogradation of esterizod starches weakened and their paste clarity and freeze-thaw stability improved as phosphate groups were linked with the anhydrous glucose units after esterization.

关 键 词：甘薯 淀粉磷酸单酯 制备 特性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]