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。
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第16期122-127,共6页
Science and Technology of Food Industry
基金
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
关键词
非晶颗粒态淀粉
交联
酯化
制备
性质
non-crystalline granular starch
cross-link
esterification
preparation
properties
