| 荔枝核淀粉磷酸酯制备工艺 |
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| 引用本文： | 乔小瑞,烟利亚,杨瑞雪,熊何健.荔枝核淀粉磷酸酯制备工艺[J].食品与发酵工业,2010(2). |
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| 作者姓名： | 乔小瑞 烟利亚 杨瑞雪 熊何健 |
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| 作者单位： | 集美大学生物工程学院; |
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| 基金项目： | 福建省科技计划重点项目(2009N0045); 厦门市科技项目(3502Z20063011); 集美大学创新团队基金(2006A002) |
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| 摘 要： | 以三聚磷酸钠为磷酸化试剂,在半干法反应条件下制备荔枝核淀粉磷酸酯,并考察pH值、反应时间、反应温度和酯化剂用量对所得产品取代度的影响。通过正交试验确定制备荔枝核淀粉磷酸酯的最佳条件为:反应时间1.5h,温度150℃,三聚磷酸钠用量为淀粉干重的6%,最终可得取代度为0.016 3的淀粉磷酸酯。
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| 关 键 词： | 荔枝核淀粉 磷酸酯 取代度 |
Study on the Preparation Technology of Semen Litchi Starch Phosphoester |
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| Qiao Xiaorui,Yan Liya,Yang Ruixue,Xiong HeJian.Study on the Preparation Technology of Semen Litchi Starch Phosphoester[J].Food and Fermentation Industries,2010(2). |
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| Authors: | Qiao Xiaorui Yan Liya Yang Ruixue Xiong HeJian |
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| Affiliation: | Qiao Xiaorui,Yan Liya,Yang Ruixue,Xiong HeJian(College of Bioengineering,Jimei University,Xiamen 361021,China) |
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| Abstract: | The semen litchi starch phosphoester was prepared by semi-dry method with sodium tripolyphosphate,and its degree of substitution was measured after the influence of different factors including pH value,reaction time,temperature,and esterifying agent.The following optimized conditions was obtained through orthogonal experiments: the reaction time was 1.5h,temperature was 150℃,and the esterifying agent was 6% of dry starch,and the DS of final products was about 0.0163. |
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| Keywords: | semen litchi starch starch phosphoester degree of substitution |
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