不同偏磷酸钠改性玉米淀粉的理化性质比较  

Comparison of physicochemical properties of corn starch-modified by different sodium metaphosphate

作　　者：司美双 栾茗然 张健雯 吴修利 SI Meishuang;LUAN Mingran;ZHANG Jianwen;WU Xiuli(College of Food Science and Engineering,Changchun University,Changchun 130022,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022

出　　处：《食品与发酵工业》2023年第15期221-227,共7页Food and Fermentation Industries

基　　金：长春大学科研培育项目(2019JBC26L37);长春大学科研启动项目(2019JBD26L28);吉林省科技发展项目(2020JB426L01)。

摘　　要：为了拓展玉米淀粉的应用范围,以玉米淀粉为原料,通过添加不同含量的三偏磷酸钠(sodium trimetaphosphate,STMP)和六偏磷酸钠(sodium hexametaphosphate,SHMP)制备玉米淀粉磷酸酯,对淀粉样品黏度特性、冻融稳定性、透明度、溶解度、膨润力及抗消化性进行分析,并通过傅里叶变换红外光谱,观测分子结构变化。结果表明,STMP玉米淀粉磷酸酯的冷糊稳定性、热糊稳定性均优于原淀粉和SHMP玉米淀粉磷酸酯,而SHMP玉米淀粉磷酸酯的溶解度、膨润力、透明度高于STMP玉米淀粉磷酸酯,2种玉米淀粉磷酸酯抗性淀粉含量和冻融稳定性均高于原淀粉,红外光谱显示改性反应后玉米淀粉仍保持着基本的化学结构,图谱去卷积结果表明STMP玉米淀粉磷酸酯内部的有序程度高于SHMP玉米淀粉磷酸酯及原淀粉。STMP和SHMP改性玉米淀粉生成磷酸酯理化性质存在差异,其原因可能是前者反应后主要生成淀粉磷酸双酯,而后者则主要生成淀粉磷酸单酯。To expand the use of corn starch,using corn starch as raw material,corn starch phosphate esters were prepared by adding different contents of sodium trimetaphosphate(STMP)and sodium hexametaphosphate(SHMP).The viscosity characteristics,freeze-thaw stability,transparency,solubility,swelling power,and digestibility of starch samples were analyzed.The molecular structure changes were also observed by Fourier transform infrared spectroscopy.Results showed that the cold paste stability and hot paste stability of STMP starch phosphate were better than those of the native starch and SHMP starch phosphate ester,however,the solubility,swelling power,and transparency of SHMP starch phosphate ester were higher than the STMP starch phosphate ester.The contents of resistant starch and freeze-thaw stability of the two starch phosphate esters were higher than raw starch.The infrared spectrum showed that the modification did not damage the basic structure of the corn starch,and the result of the deconvolution spectrum showed that the internal order degree of modified STMP corn starch phosphate esters was higher than that of SHMP corn starch phosphate esters and raw starch.The reason for the difference in the physicochemical properties of corn-modified starch from STMP and SHMP may be that the former products mainly were starch phosphate diesters,while the latter was starch phosphate monoester.

关 键 词：玉米淀粉 三偏磷酸钠 六偏磷酸钠 淀粉磷酸酯 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]