酯化交联淀粉反应及性质的研究  

Reaction and Properties of Esterified and Cross-Linked Starches

作　　者：黄立新[1] 周家华[1] 周俊侠[1] 张力田[1] 

机构地区：[1]华南理工大学碳水化合物研究室，广东 广州 510640

出　　处：《无锡轻工大学学报（食品与生物技术）》2001年第1期6-10,共5页Journal of Wuxi University of Light Industry

基　　金：国家自然科学基金项目资助课题(29676018)

摘　　要：由三氯氧磷变性木薯淀粉所得的酯化交联淀粉 ,颗粒完整 ,形貌和偏光十字形态保持不变 ,反应主要发生在淀粉颗粒的无定形区内 ;经红外光谱等检测 ,发现产物分子中存在P—O—C和PO基团 ,表明淀粉分子中的羟基置换出三氯氧磷分子中的氯原子而发生酯化和交联 ;极小取代度的变性淀粉 ,其碘复合物的可见光吸收光谱与原淀粉相似 ,三氯氧磷最先和支淀粉作用 .Tapioca starch was modified with phosphorus oxychloride, whose morphology and hilum were same as those of native starch granules, and the reaction mainly took place in the amorphous size of starch granules. The groups of P—O—C and P=O in the products were discovered with IR and Laser Raman Spectrometers and proved the hydroxyl groups of starch molecular substituted for the chloride atoms of POCl 3, Therefore, esterification and cross link could exist. POCl 3 first reacted with amylopectin. The absorption spectrum of starch iodine complex was same as those of modified starches with little DS.

关 键 词：淀粉 三氯氧磷 酯化 交联 颗粒形态 变性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]