半干法磷酸酯淀粉的制备  

Preparation of phosphate starch by half-dryprocess

作　　者：安鸿雁 佟毅[1] 刘馨远 赵国兴[1] 贾力耕[1] 曹雪[1] 唐宏阁[1] 岳婧婧 

机构地区：[1]玉米深加工国家工程研究中心,吉林长春130033 [2]黑龙江金象生化有限责任公司,黑龙江哈尔滨150028

出　　处：《食品工业科技》2018年第5期226-229,213,共5页Science and Technology of Food Industry

摘　　要：以玉米淀粉为原料,三聚磷酸钠为酯化剂,尿素为催化剂,采用半干法制备磷酸酯淀粉,并考察酯化剂、催化剂用量、pH、反应温度和反应时间对磷酸酯淀粉取代度和黏度的影响。结果表明,制备磷酸酯淀粉的最佳工艺条件为:三聚磷酸钠用量6.0%、尿素用量5.0%、pH8.0、反应温度135℃、反应时间2.0 h。此条件制备的磷酸酯淀粉糊化温度为55.4℃,峰值黏度可达2084 BU,取代度可达0.0201%,其糊化性能远高于玉米淀粉,大大提高其在食品及造纸等领域的应用范围。Taking corn stareh as a raw material, sodium tripolyphosphate as an esterifying reagent, urea as an catalyst, phosphate starch was synthesized by a half-dryproeess. The effects of the amounts of sterifying reagent and catalyst, pH, reaction temperature and time on combined degree of substitution and viscosity were investigated. The results indicated that the best reaction conditions were： amounts of tripolyphosphate and urea was 6.0% and 5.0% , pH8.0, reaction temperature 135 ℃, reaction time 2.0 hours.Under these conditions, the gelatinization temperature was 55.4℃ ,the peak viscosity was 2084 BU,the degree of substitution was 0.0201% .The Pasting property was higher than corn starch.It could greatly improve its application in food and paper industry.

关 键 词：磷酸酯淀粉 玉米淀粉 半干法 取代度 黏度 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]