超声波法制备羟丙基木薯磷酸酯淀粉形态结构表征  

Study on structure of hydroxypropyl tapioca starch phosphate ester prepared by ultrasound

作　　者：胡爱军[1] 李倩[1] 郑捷[1] 杨林[1] 秦志平[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,食品营养与安全教育部重点实验室,天津300457

出　　处：《粮食与油脂》2012年第1期13-15,共3页Cereals & Oils

基　　金：国家自然科学基金面上项目(31071608);福建省区域科技重大项目(2010N3026)

摘　　要：以羟丙基木薯淀粉为原料与正磷酸盐反应,采用超声波法工艺制备羟丙基木薯磷酸酯淀粉,利用扫描电镜、红外光谱和X–衍射等手段对酯化反应后产物进行结构分析。结果表明,超声波作用下酯化反应在羟丙基木薯淀粉脱水葡萄糖单元羟基上引入磷酸基团,其引入破坏淀粉分子内氢键,导致淀粉分子结晶区域发生变化。Hydroxypropyl tapioca starch phosphate ester （ HTPE ） was prepared with hydroxypropyl tapioca starch by ultrasound processing, in which hydroxypropyl tapioca starch was esterified by disodium hydrogen phosphate （ Na2HPO4 ） and sodium dihydrogen phosphate （ NaH2PO4 ）. The structure analysis was performed by means of SEM, FTIR and X-Ray diffraction, and the results showed that phosphate groups were linked with the arrhydrous glucose units of hydroxypropyl tapioca starch. The crystalline regions were also affected due to the destroying of hydrogen bond in starch molecules with ultrasound.

关 键 词：羟丙基木薯淀粉 酯化淀粉 淀粉结构 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]