强凝胶性木薯淀粉的制备  

PREPARATION OF GELATION TAPIOCA STARCH

作　　者：安飞[1] 刘亚伟[1] 刘洁[1] AN Fei LIU Yawei LIU Jie(School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2017年第2期19-25,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家公益性行业科研专项(2013-13-011);河南省高等学校重点科研项目计划(15A550008);河南工业大学小麦和玉米深加工国家工程实验室开放课题(001244)

摘　　要：以三偏磷酸钠(sodium trimetaphosphate,STMP)为交联剂制备交联木薯淀粉,从而改善木薯淀粉的凝胶特性。通过改变反应时间、温度、STMP用量和pH,以交联木薯淀粉的最终黏度为指标,采用响应面法确定交联木薯淀粉制备的最优工艺参数,并比较最优条件制备的交联木薯淀粉与原木薯淀粉的流变特性。结果表明:制备交联木薯淀粉的最佳工艺参数为:反应时间3 h、反应温度39.6℃、STMP添加量0.7%、pH值10.23,在此条件下交联木薯淀粉的最终黏度为1 812m Pa·s,高于原木薯淀粉的最终黏度(732 m Pa·s),提高了近1.5倍。动态流变测试结果表明,在0.1~10 Hz频率范围内,交联木薯淀粉凝胶的储能模量(storage modulus,G′)和损耗模量(loss modulus,G″)均高于原木薯淀粉;在4℃老化2 h,交联木薯淀粉凝胶的G′提高,损耗角正切值(tanδ=G″/G')降低。The acid, high temperature and shearing resistance of tapioca starch were improved by the proper crosslinking. In order to improve the gel properties of tapioca starch, cross-linked tapioca starch was prepared with sodium trimetaphosphate（STMP） as cross-linking agent in the present study.The final viscosity was chosen as response value to optimize experimental condition of cross-linked tapioca starch. The effects of various factors on the final viscosity were studied including reaction time, temperature, the addition amount of STMP and pH. The response surface methodology was used to optimize experimental conditions of cross-linked tapioca starch, and the rheological properties of the afforded cross-linked starch were compared with original tapioca starch. The results showed that the optimal processing conditions were as follows： reaction time of 3 h,reaction temperature of 39.6~C ,the addition amount of STMP of 0.7% ,pH of 10.23. The final viscosity of cross-linked tapioca starch was up to 1 812 mPa.s under these conditions ,which was 1.5 times of original tapioca starch （732 mPa. s）. The results of dynamic rheological properties showed the storage modulus and loss modulus of the cross-linked tapioca starch gel were improved in the frequency region of 0.1 Hz-10 Hz. Compared to the tapioca starch gel,the storage modulus of the cross-linked tapioca starch gel was increased while tanδ was decreased after aging 2 h at 4 ℃.

关 键 词：木薯淀粉 交联 最终黏度 响应面优化 流变特性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]