甘薯淀粉磷酸单酯微观结构的研究  

Study on the Microstructure of the Starch Phosphate Monoester from Sweet Potato

作　　者：何传波[1] 潘丽军[2] 李琳[1] 陈玲[1] 李冰[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640 [2]合肥工业大学生物与食品工程学院,安徽合肥230069

出　　处：《粮食与饲料工业》2004年第4期19-20,共2页Cereal & Feed Industry

摘　　要：以甘薯淀粉为原料与混合正磷酸盐作用,采用湿法工艺制备甘薯淀粉磷酸单酯。利用扫描电镜、红外光谱和X衍射等手段对酯化反应后的产物进行了结构分析,结果表明,酯化反应在甘薯淀粉脱水葡萄糖单元羟基上引入了磷酸基团,它的引入破坏了淀粉分子内的氢键,导致淀粉分子结晶区域发生变化。Starch phosphate monoester as an excellent food additive was prepared with sweet potato starch by wet processing, in which sweet potato starch was esterified by disodium hydrogen phosphate (Na_2HPO_4) and sodium dihydrogen phosphate (NaH_2PO_4). The structure analysis was performed by means of SEM, FT-IR and X-Ray diffraction, and the results showed that phosphate groups were linked with the anhydrous glucose units of sweet potato starch. The crystalline regions were also affected due to the destroying of hydrogen bond in starch molecules.

关 键 词：甘薯淀粉 磷酸单酯 结构分析 酯化反应 磷酸基团 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]