摘要
为了改善甘薯淀粉性能，拓宽其在食品工业中的应用范围，选择磷酸二氢钠为酯化剂制取甘薯淀粉磷酸单酯，通过正交试验确定最佳工艺条件，并对所得产品的性质进行了研究．结果表明：甘薯淀粉最佳酯化条件是１０％ＮａＨ２ＰＯ４Ｈ２Ｏ，２％催化剂，热反应温度为１６０℃，热反应时间为２ｈ；酯化淀粉的粘度、持水性、持气泡性和糊的透明度都增大，糊化温度降低，冻融稳定性明显增强．
The phosphate monoester was prepared from sweet potato with monosodium orthophosphatc. The orthogonal experiment was conducted to find out the optimum esterification conditions. Properties of the product obtained were also studied. The results showed that the optimum esterification conditions for the starch from sweet potato were:10% NaH2PO4·H2O,2% catalytic agent,heated reaction time 2 hours,reaction temperature 160℃. The viscosity,waterholding capacity,foamholding capacity, paste clarity and the freezethaw stability of the esterified starch were increased,while the galatinizating temperature was decreased. The esterified starch of sweet potato has found more applications in food industry.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
1997年第6期559-564,共6页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省"八五"重点科研项目
关键词
甘薯
淀粉
酯化
磷酸单酯
sweet potatoes starch mono(ethylhexyl) phosphoric acid esters esterification
