不同交联度木薯羟丙基淀粉糊液性能研究  

Comparative Study on Properties of Cassava Modified Starch Paste With Different Crosslinking Degrees

作　　者：杨小凡 田颖 李睿尧 沈雪梅 李凡 李义[3] 代建军 王小艳 YANG Xiao-fan;TIAN Ying;LI Rui-yao;SHEN Xue-mei;LI Fan;LI Yi;DAI Jian-jun;WANG Xiao-yan(Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;Beijing Key Laboratory of Nutrition,Health and Food Safety,Beijing 102209,China;National Engineering Research Center of Corn Deep Processing,Changchun Jilin 130033,China;COFCO Gongzhuling Biotechnology Co.,Ltd.,Gongzhulin Jilin 136100,China;COFCO Biotech(Beijing)Co.,Ltd.,Beijing 102209,China)

机构地区：[1]中粮营养健康研究院有限公司,北京102209 [2]营养健康与食品安全北京市重点实验室,北京102209 [3]玉米深加工国家工程研究中心,吉林长春130033 [4]中粮生化能源(公主岭)有限公司,吉林公主岭136100 [5]中粮生物科技(北京)有限公司,北京102209

出　　处：《当代化工》2024年第1期171-175,共5页Contemporary Chemical Industry

基　　金：国家重点研发计划基金项目(项目编号:2021YFD2101005)。

摘　　要：通过对7种不同交联度的木薯变性淀粉(羟丙基淀粉、羟丙基二淀粉磷酸酯)完全糊化后的糊液进行耐酸性、耐蒸煮性、抗剪切性等性能对比研究,探讨了不同交联度对木薯羟丙基淀粉糊液性能的影响。结果表明:经磷酸盐交联和羟丙基醚化共同改性处理的羟丙基二淀粉磷酸酯的抗剪切和耐酸性能优于羟丙基淀粉;就5种交联羟丙基淀粉而言,HPST3的耐盐性能较差,但其他4种淀粉在一定交联范围内,糊液耐盐性能与交联度有关,随着交联度增大其耐盐性能也随之提高,另外2种羟丙基淀粉在一定氯化钠添加量的范围内也表现出较为出色的耐盐性能;在5种羟丙基二淀粉磷酸酯中,抗剪切性能和耐酸性能随着交联度增大而下降。结合各淀粉性能可知,交联度中等的羟丙基二淀粉磷酸酯可应用于蚝油等高盐环境中及酸奶等酸性环境中;羟丙基淀粉可应用于低速搅拌及耐蒸煮的烘焙预拌粉中。The acid resistance,cooking resistance and shear resistance of 7 kinds of cassava modified starch(hydroxypropyl starch,hydroxypropyl distarch phosphate) after complete pasting were studied,and the effects of different crosslinking degrees on the properties of cassava hydroxypropyl starch paste were discussed.The results showed that,the shear resistance and acid resistance of hydroxypropyl distarch phosphate modified by phosphate cross-linking and hydroxypropyl etherification were better than that of hydroxypropyl starch;For the 5 crosslinked hydroxypropyl starches,the salt tolerance of HPST3 was poor,but the salt tolerance of the other 4 starches was related to the degree of crosslinking within a certain crosslinking range,and the salt tolerance increased with the increase of the cross-linking degree.The other two hydroxypropyl starches also showed excellent salt tolerance in the range of a certain amount of sodium chloride.In the 5 hydroxypropyl distarch phosphate esters,the shear resistance and acid resistance decreased with the increase of crosslinking degree.According to the properties of each starch,hydroxypropyl distarch phosphate with moderate crosslinking degree can be applied to high salt environment such as oyster sauce and acidic environment such as yogurt.Hydroxypropyl starch can be used in low speed stirring and cooking resistant baking mix.

关 键 词：木薯淀粉 羟丙基淀粉 羟丙基二淀粉磷酸酯 黏度 

分 类 号：O636.12[理学—高分子化学]