摘要
以磷酸二氢钠、磷酸氢二钠的混盐为酯化剂,干法制备高取代度木薯淀粉磷酸酯(CSP-HDS)。研究表明,取代度不同时,产物的表观粘度、糊透明度、凝沉性、冻融稳定性均不相同。与木薯淀粉相比,酯化反应后产物粘度增大,糊透明度、凝沉性及冻融稳定性得到改善。XRD分析表明酯化反应主要发生在淀粉分子的非结晶区,对结晶区破坏不明显;SEM分析显示酯化后大部分淀粉颗粒保持原来形貌,仅少数团粒受到侵蚀。
The mixtures of NaH2PO4 and Na2HPO4were used as estefifying agent in preparation of cassava starch phosphate with high degree of substitution（ CSP- HDS）by dry process. The investigation of physicochemical properties indicated that, CSP - HDS with DS of 0.120 has the maximum apparent viscosity of 236.3Pa · s, CSP - HDS with DS of 0.084 has the highest transparency ratio of 84.3%,CSP- HDS with DS of 0.023 has the weakest sedimentation with only 3% （v/v）water being separated from the modified starch gel after 7 days without disturbance,and CSP - HDS with DS≥0.084 has the most stability of freeze - thaw that no water was separated from the modified starch gel after 7 times freeze -thaw. Compared with the behaviors of the native starch ,CSP - HDS appeared to have higher viscosity. Besides this ,its paste clarity,sedimentation and freeze - thaw stability were improved. The XRD results indicated that most esterification of starch occurred in the amorphous region and the damage of esterification to crystal- line region was unnoticeable. The SEM results showed that most granules of modified starch preserved original form after esterification and only a few of them had been eroded.
出处
《化学研究与应用》
CAS
CSCD
北大核心
2006年第1期44-48,共5页
Chemical Research and Application
基金
国家教育部优秀青年教师基金资助项目(教人2002-40)
关键词
木薯淀粉磷酸酯
取代度(DS)
理化性质
结构表征
cassva starch phosphate
degree of substitution （DS）
physicochemical property
structure characterization
