马铃薯二羟基丙基淀粉的制备  

Preparation of Potato Dihydroxypropyl Starch

作　　者：梁慧光[1,2] 李永娟[1,2] 杨晰[1,2] LIANG Huiguang;LI Yongjuan;YANG Xi(College of Science,Gansu Agricultural University,Lanzhou 730070,China;Institute of Agricultural Resources Chemistry and Application,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学理学院,甘肃兰州730070 [2]甘肃农业大学农业资源化学与应用研究所,甘肃兰州730070

出　　处：《食品科技》2022年第3期278-284,共7页Food Science and Technology

基　　金：甘肃省自然科学基金项目(1506RJZA019)。

摘　　要：以马铃薯淀粉为原料,在碱性条件下,通过淀粉与缩水甘油之间的醚化反应制得二羟基丙基淀粉。应用响应面优化法,探讨了醚化剂用量、催化剂用量、反应温度及反应时间等4个因素对摩尔取代度的影响。结果表明:在缩水甘油用量为19.51%、氢氧化钠用量为1.4%、反应时间为8.58 h、反应温度为44.78℃条件下制备的二羟基丙基淀粉的摩尔取代度最高可达0.374,该产物的黏度为37.7 mPa.s、黏度热稳定性为84.8%、透明度为49.3%、抗凝沉性较原淀粉显著提高。With potato starch as raw material,glycerol starch is prepared by etherification reaction between starch and glycidyl in alkaline condition.Box-Behnken central composite design and response surface analysis experiments were used to investigate the effects of the influence of four factors such as etherification agent dosage,catalyst dosage,reaction temperature and reaction time on the degree of molar substitution(MS).The results showed that MS of the 2,3-dihydroxypropyl starch prepared at 19.51%glycidin,1.4% NaOH,reaction time 8.58 h and reaction temperature 44.78 centigrade reached up to 0.374.The viscosity of the product is 37.7 mPa.s,the viscosity thermal stability is 84.8%,the transparency is 49.3%,and the anticoagulant property of the product is significantly higher than starch.

关 键 词：二羟基丙基淀粉 变性淀粉 羟烷基化 醚化 响应面 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]