干法制备玉米淀粉磷酸酯  

Preparation of Corn Starch Phosphate Ester by Dry Process

作　　者：刘骥[1] 姜元荣 唐俊妮[1] 

机构地区：[1]西南民族大学,成都610041 [2]嘉里粮油特种油脂(上海)有限公司研发中心,上海200137

出　　处：《食品工业》2011年第2期20-23,共4页The Food Industry

基　　金：国家自然基金项目(编号31071515);西南民族大学中央高校基本科研业务费专项(09NZYZJ04)

摘　　要：采用单因素试验结合正交试验对食品用玉米淀粉磷酸酯的干法制备进行可行性研究。该工艺旨在解决传统湿法制备时,需洗涤和干燥,以及由此引起的环境污染及高能耗问题。通过控制三聚磷酸钠添加量使反应体系中总磷含量低于0.4%(干基),反应后可不进行洗涤和干燥,直接得到成品。在单因素试验基础上,通过正交试验确定生产最佳工艺条件为:三聚磷酸钠0.4%(干基)、固相酯化温度130℃、固相酯化时间3 h、反应体系pH 6.89。将干法制得产品与湿法生产玉米淀粉磷酸酯进行比较,在取代度(degree of substitution,DS)、pH、糊透明度和冻融稳定性方面性质较为接近。The feasibility of the preparation of corn starch phosphate ester by dry process was studied by single factor experiments and orthogonal experiment. The process can avoid environmental pollution and high energy consumption from conventional washing and drying process effectively. The total phosphorus content, lower than 0.4% （dry base）, in reaction system was controlled by the amount of sodium tripolyphosphate. A desired end product was prepared without the process of washing and drying. On the basis of single factor analysis, the optimal operation variables were described through orthogonal experiment： sodium tripolyphosphate 0.4% （dry base）, solid phase esterifation temperature 130~C, solid phase esterifation time 3 h, reaction system pH 6.89. The results showed that compared with the corn starch phosphate ester made by wet process, the starch phosphate ester made by dry process had properties of similar degree of substitution （DS）, pH, paste clarity and freeze-thaw stability.

关 键 词：淀粉磷酸酯 干法 玉米 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]