磷酸酯板栗淀粉的工艺优化  

Optimization of the process for phosphorylated chestnut starch

作　　者：呼娜 李路宁[1] 李雅松[1] 欧阳杰[1] 王丰俊[1] 王建中[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品工业科技》2013年第7期281-285,289,共6页Science and Technology of Food Industry

基　　金：林业公益性行业科研专项(201204401)

摘　　要：以板栗淀粉为原料,磷酸二氢钠为酯化剂,尿素为催化剂,采用半干法,通过单因素和响应面实验,对磷酸酯板栗淀粉的工艺优化及其微观结构进行了研究。结果表明,制备磷酸酯板栗淀粉的最佳工艺条件为:磷酸二氢钠用量7%,反应温度146℃,反应时间140min,pH6。在最佳工艺条件下,磷酸酯板栗淀粉的表观黏度达33.69Pa·s,较原淀粉表观黏度提高了208.99%。红外光谱分析表明,淀粉分子上羟基与磷酸基团发生酯化反应。通过扫描电镜观察,板栗淀粉经改性后,其颗粒出现凹陷和破损的痕迹,部分颗粒内部受侵蚀出现凹陷甚至断裂。Phosphorylated chestnut starch was produced by the semidry process,which was prepared by using chestnut starch as raw material,the esterifying agent of sodium dihydrogen phosphate and urea.The single factor test and response surface analysis were carried out in this paper. The optimized process of phosphorylated chestnut starch and its microstructure were studied.The results indicated that the optimum preparation conditions were obtained as follows ：the concentration of sodium d ihydrogen phosphate 7% ,temperature 146℃, time 140min and pH6 were optimum technical conditions for synthesis of phosphorylated chestnut starch. In this case, the apparent viscosity reached 33.69Pa · s,increased 208.99% compared with native starch.The IR spectrum analysis showed that the esterification of the hydroxyl group of the starch and sodium dihydrogen phosphate. Observed by SEM,modified the chestnut starch granules appear sag and damaged traces, part of interior of the particles appear to sag even rupture.

关 键 词：磷酸酯板栗淀粉 响应面优化 微观结构 扫描电镜 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]