交联剂和醚化剂添加量对改性蜡质玉米淀粉性质的影响  

Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch

作　　者：赵海波 孙纯锐 王金鹏 崔波 程云辉 陈玲[2] 张桂明[1] 徐宁 ZHAO Hai-bo;SUN Chun-rui;WANG Jin-peng;CUI Bo;CHENG Yun-hui;CHEN Ling;ZHANG Gui-ming;XU Ning(Zhucheng XingMao Corn Development Co.,Ltd.,Zhucheng,Shandong 262218,China;School of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510641,China;School of Food Science and Engineering,Qilu University of Technology,Jinan,Shandong 250353,China;School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Shandong Experimental High School,Jinan,Shandong 250001,China)

机构地区：[1]诸城兴贸玉米开发有限公司,山东诸城262218 [2]华南理工大学食品科学与工程学院,广东广州510641 [3]齐鲁工业大学食品科学与工程学院,山东济南250353 [4]长沙理工大学食品与生物工程学院,湖南长沙410114 [5]山东省实验中学,山东济南250001

出　　处：《食品与机械》2023年第6期1-5,47,共6页Food and Machinery

基　　金：山东省重点研发计划(编号:2021CXGC010808,2022TZXD0021,2022TZXD0028)。

摘　　要：目的:为有效控制交联羟丙基淀粉制备过程中交联和醚化程度,改善产品性能。方法:以蜡质玉米淀粉(WCS)为原料,以三偏磷酸钠(STMP)为交联剂、环氧丙烷(PO)为醚化剂,在碱性条件下制备了复合变性淀粉——羟丙基二淀粉磷酸酯(HDP),重点考察了STMP和PO添加量对蜡质玉米淀粉Brabender黏度曲线、透明度、冻融稳定性的影响。结果:通过前期条件探索和研究优化,获得了兼具热稳定性和易糊化特性、冻融稳定性和透明度较单一交联或醚化改性WCS改善的HDP,具体制备条件为:STMP添加量0.30 g/100 g,交联反应时间45 min,PO添加量6 mL/100 g,醚化反应时间90 min。结论:经交联和醚化后的淀粉性能相比原淀粉有了明显的改善,糊化温度降低,冻融稳定性提高,热稳定性和凝胶性均有所增强。Objective:This study aimed to control the degree of crosslinking and etherification in the preparation process of crosslinked hydroxypropyl starch and improve the product performance.Methods:Waxy corn starch was used as a raw material to prepare the composite modified starch(hydroxypropyl distarch phosphate,HDP) under alkaline conditions,during which process sodium trimetaphosphate(STMP) and propylene oxide(PO) was used as the cross-linker and etherifying agent,respectively.The effects of the addition level of STMP and PO on the properties of the Brabender viscosity behavior,transparency and freeze-thaw stability of waxy corn starch were investigated.Results:Combined with the preliminary laboratory exploration and the optimization of this study,a HDP with improved thermal stability,transparency and freeze-thaw stability and lowered gelatinization temperature was obtained.The preparation conditions of HDP were as follows:in the case that the amount of sodium trimetaphosphate was 0.30 g/100 g and cross-linking reaction time was 45 minutes,and the amount of propylene oxide added was 6 mL/100 g and the etherification time was 90 minutes.Conclusion:Compared to raw waxy corn starch,the cross-linked and etherified starches with decreased gelatinization temperature and improved freeze-thaw stability,thermal stability and gelling properties are observed.

关 键 词：蜡质玉米淀粉 交联 醚化 黏度 热稳定性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]