| 非晶颗粒态交联木薯淀粉醋酸酯制备过程及性质的研究 |
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| 引用本文： | 白云霏,沈群,胡小松,刘培玲.非晶颗粒态交联木薯淀粉醋酸酯制备过程及性质的研究[J].食品工业科技,2012,33(16):122-127. |
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| 作者姓名： | 白云霏 沈群 胡小松 刘培玲 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院农业部果蔬加工开放重点实验室,果蔬加工教育部工程研究中心,北京100083
2. 中国农业大学食品科学与营养工程学院农业部果蔬加工开放重点实验室,果蔬加工教育部工程研究中心,北京100083 内蒙古工业大学化工学院,内蒙古呼和浩特010051 |
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| 基金项目： | 国家自然科学基金项目(21006043);内蒙古自然科学基金项目(2009MS1205);广西武鸣安宁淀粉有限公司资助项目 |
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| 摘 要： | 将原料木薯淀粉(40%淀粉乳,w/w)依次通过三偏磷酸钠交联、非晶颗粒态结构转变,醋酸酐酯化三步合成法制备非晶颗粒态交联木薯淀粉醋酸酯。利用正交实验确定最佳工艺条件。三偏磷酸钠交联木薯淀粉最佳水平组合为:三偏磷酸钠用量为0.5%,反应时间60min,反应温度50℃,pH11;非晶颗粒态转变条件为85℃溶胀5s,淀粉颗粒的偏光十字消失;酯化反应最佳水平组合为醋酸酐用量6%,反应时间90min,温度20℃,pH8。三步合成法制备的非晶颗粒态交联木薯淀粉醋酸酯具有更加突出的抗老化、抗酸性、抗剪切力,在高温和降温处理中能保持适中的粘度和良好的粘度稳定性、易于糊化,具有良好的开发应用前景。
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| 关 键 词： | 非晶颗粒态淀粉 交联 酯化 制备 性质 |
Study on the preparation and properties of modified tapioca starch by cross-linking,non-crystalline granular changing and acetylating |
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| BAI Yun-fei,SHEN Qun,HU Xiao-song,LIU Pei-ling.Study on the preparation and properties of modified tapioca starch by cross-linking,non-crystalline granular changing and acetylating[J].Science and Technology of Food Industry,2012,33(16):122-127. |
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| Authors: | BAI Yun-fei SHEN Qun HU Xiao-song LIU Pei-ling |
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| Affiliation: | 1,2,* (1.Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,College of Food Science and Nutrition Engineering, China Agriculture University,Beijing100083,Chnia; 2.College of Chemistry Engineering, Inner Mongolia University of Technology,Hohhot010051,Chnia) |
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| Abstract: | Tapioca starch was treated by cross-linking,with sodium trimetaphosphate,non-crystalline granular changing and esterifiing with acetic anhydride to get modified starch. The optimal conditions obtained from orthogonal experiments were:cassava concentration was 40%,the crosslinking agent concentration was 0.5%,reaction temperature was 50℃,reaction time was 60min,pH11. Non-crystalline granular changing was achieved by heating at 85℃ in water area for 5s,which was confirmed by disappearance of birefringence in polarized microscopy. The optimal conditions of esterified reaction were:concentration of esterification was 6%,reaction temperature was 20℃,reaction time was 90min,pH8. The triple modified tapioca starch was proved that had better quality in pasting properties,anti-starch aging,anti-acid and anti-shearing ability. |
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| Keywords: | non-crystalline granular starch cross-link esterification preparation properties Effect of dual-enzymes treatment on chain structure and digestibility |
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