阳离子糯米淀粉的制备及性质研究  

Preparation and Properties of Cationic Glutinous Rice Starch

作　　者：袁怀波[1,2] 刘文宏[3] 刘军[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]蚌埠市兄弟粮油食品科技有限公司,安徽怀远233400 [3]合肥工业大学化学工程学院,安徽合肥230009

出　　处：《食品科学》2009年第24期99-103,共5页Food Science

基　　金：安徽省教育厅自然科学研究项目(KJ2009B063)

摘　　要：以糯米淀粉为原料,3-氯-2-羟丙基三甲基氯化铵(CHPTMA)为阳离子醚化剂,碱性条件下,采用湿法工艺制备阳离子糯米淀粉。结果显示:在糯米淀粉5.0g、NaCl3.0g、反应温度50℃、反应时间4h、糯米淀粉:醚化剂=100:8.00(g/g),醚化剂:NaOH=1.00:1.94(物质的量比)优化条件下,制得糯米阳离子淀粉的含氮量0.370%,对应的取代度0.0613;与原淀粉比较,阳离子糯米淀粉的黏度偏低、凝沉性变强、透光率升高、冻融稳定性降低,同时采用红外光谱与差式扫描量热分析进行结构分析表征,证明糯米淀粉的阳离子化。Glutinous rice was used as the material and 3-chloro-2- hydroxypropyl trimethyl ammonium chloride （CHPTMA） was used as etherification agent to prepare cationic starch under alkaline condition. Results showed the optimal condition was 50 ℃ of reaction temperature, 4 h of reaction time, 100：8.00 of glutinous rice starch and etherification agent ratio and 1.00：1.94 of etherification agent and NaOH ratio. Nitrogen content of glutinous rice starch was 0.370% and degree of substitution was 0.0613. Compared with original starch, cationic starch exhibited lower viscosity, stronger coagulation property, higher transmit- tance and lower frozen-thaw stability. Glutinous rice starch was characterized through analyses of infrared spectroscopy （IR） and differential scanning calorimetry （DSC）.

关 键 词：阳离子糯米淀粉 制备 性质 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]