不同三偏磷酸钠添加量油莎豆交联抗性淀粉性质研究

以油莎豆淀粉为原料，三偏磷酸钠（sodium trimetaphosphate，STMP）为交联剂，研究不同STMP添加量（0.5%～2.0%）对油莎豆淀粉持水性、持油性、溶解度、膨润力、体外消化性、黏度特性和傅里叶红外光谱（fourier transformed infrared，FT-IR）等理化特性与结构形态的影响。结果表明：交联反应后淀粉样品的持水性由89.04%上升至97.86%，持油性由73.75%降低至69.99%，淀粉糊的稳定性提高，抗性淀粉含量由13.85%上升至64.33%，溶解度、膨润力及透明度降低，傅里叶红外光谱间接证实了交联反应的发生。扫描电镜（scanning electron microscope，SEM）显示交联反应导致淀粉颗粒边缘变得模糊。交联淀粉与原淀粉的性质差异较大，通过交联反应后可拓宽油莎豆淀粉在食品工业中的应用范围。

The Properties of Cross-linked Resistant Starch of Cyperus Esculentus L. with Different Supplemental Levels of Sodium Trimetaphosphate

Using Cyperus esculentus L. starch as raw material, cross-linked starches with different phosphorus content were obtained with changing the amount of sodium trimetaphosphate (STMP) cross-linked agent. The effects of different STMP supplemental levels (0.5% ~ 2.0%) on the water holding capacity, oil retention, solubility, swelling power,in vitro digestibility, viscosity characteristics, Fourier transformed infrared (FT-IR) and other physical and chemical properties and structural morphology of Cyperus esculentus L. starch were studied. The results showed that after the cross-linking reaction, the water holding capacity of starch samples increased from 89.04% to 97.86%, the oil holding capacity decreased from 73.75% to 69.99%, the stability of starch paste was improved, the content of resistant starch increased from 13.85% to 64.33%, and the solubility, swelling power and transparency were reduced, FT-IR indirectly confirmed the occurrence of the cross-linked reaction. Scanning electron microscope (SEM) showed that the cross-linked reaction caused the edges of starch granules to become blurred. The cross-linked reaction can widen the application range of Cyperus esculentus L. starch in food industry.