影响木薯乙酰化二淀粉磷酸酯黏度特性的因素研究  

Study on the characteristic viscocity of acetylated tapioca distarch phosphate

作　　者：郭振福[1,2] 李永才[1] 何绍凯 刘文娟 曹余 杨继安 田映良 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃省变性淀粉工艺与应用重点实验室,定西743022 [3]甘肃圣大方舟马铃薯变性淀粉有限公司,定西743022

出　　处：《中国食品添加剂》2016年第7期53-58,共6页China Food Additives

基　　金：国家科技支撑计划(2012BAD32B01)

摘　　要：通过测定变性淀粉的Brabender黏度,研究了木薯淀粉的品质、交联改性程度、醋酸酯化程度、产品电导率对木薯乙酰化二淀粉磷酸酯黏度特性的影响。试验结果显示:(1)不同品质的木薯淀粉所制备的乙酰化二淀粉磷酸酯在糊化温度和峰值黏度上差异较大,采用品质较好的TS3木薯淀粉为原料,所得产品的糊化温度最低,峰值黏度和冷黏值最高;(2)随三偏磷酸钠用量的增加,变性淀粉的糊化温度升高,峰值黏度和冷黏度呈现先升高后降低趋势,在三偏磷酸钠用量为0.5%(对淀粉干基)时,所制备的淀粉具有较高的峰值黏度和冷黏值,分别为1106 BU和1695BU;(3)随醋酸酯化程度的提高,淀粉的糊化温度逐渐降低,峰值黏度逐渐提高,冷黏值随醋酸酐用量增大呈先增加后降低趋势,在醋酸酐用量4%(对淀粉干基)时,淀粉的冷黏值最高;(4)随产品电导率的降低,淀粉的糊化温度降低,峰值黏度和冷黏度升高。By detecting the Brabender viscosity of modified starches,a study was carried out on modification factors affecting the characteristic viscosity of acetylated tapioca distarch phosphates. These factors are ：the quality of raw tapioca starch,which are divided into top,first class,and standard grade according to the viscosity index;the degree of phosphorylation;the degree of acetylation,and the product conductivity. Four issues are discussed in this research ：（1）Tapioca starches with different quality led to a great difference in the gelatinization temperature and peak viscosity. Those using the top grade（TS3）resulted in the minimum gelatinization temperature and highest peak viscosity;（2）along with the increased degree of phosphorylation by using increasing amounts of sodium trimetaphosphate（STMP）;although the gelatinization temperature of modified starch increased,its peak viscosity decreased. It possessed the higher peak viscosity（1106 BU）and cold viscosity（1695 BU）,respectively when 0.5%（to anhydroglucose uint）of STMP was applied;（3）acetylation has a less effect on the viscosity. With the increase in the content of acetylated group,the gelatinization temperature of modified starch would be significantly lowered,but its peak viscosity and cold viscosity slightly increased,and cold viscosity altered. The highest cold viscosity was reached in a 4% of acetic anhydride（to anhydroglucose uint）;（4）If the conductivity of modified starch reduced,as a result,its gelatinization temperature went down,and its peak viscosity and cold viscosity went up.

关 键 词：木薯淀粉 乙酰化二淀粉磷酸酯 黏度 糊化温度 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS236.9[轻工技术与工程—食品科学与工程]