甘薯淀粉磷酸单酯理化特性的研究  

Study on the Physichochemical Properties and Structure of Phosphate Monoester of Sweet Potato Starch

作　　者：潘丽军[1] 姜绍通[1] 何传波[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230069

出　　处：《食品科学》2002年第11期25-28,共4页Food Science

基　　金：安徽省"十五"攻关重大科技专项项目(8081003)

摘　　要：研究了正磷酸盐为酯化剂制备的甘薯淀粉磷酸单酯的理化特性和结构特征。结果表明甘薯淀粉磷酸单酯的糊透明度、溶解度和膨润力都增大,冻融稳定性明显增强,凝沉性减弱;酯化反应不仅发生在无定形区,而且也破坏了淀粉分子的结晶区,红外光谱分析证实,酯化反应在原来的淀粉分子链上增加了新的基因。The physichochemical properties and structure changes of phosphate monoester of sweet potato starch esterified with orthophosphate were investigated. The results indicated that the paste clarity, solubility and swelling power of the phosphate monoesters increased dramatically. Esterization could also improve the ret-rogradation and freeze - thaw stability of native starch notably. Esterization not only occurred in the amorphous region, but also damaged the crystalline region. The infra - red spectrogram verified that after esterization new groups were added to the starch glucose units.

关 键 词：理化特性 甘薯淀粉磷酸单酯 结构 食品乳化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS235.2[轻工技术与工程—食品科学与工程]