几种不同品种淀粉及羟丙基产物糊液性质比较研究

Study on Pasting Properties of Different Starches and Hydroxypropyl Starches

以薯类淀粉(木薯,马铃薯)及禾谷类淀粉(普通玉米、蜡质玉米、高直链玉米及糯米)为原料,以环氧丙烷为醚化剂。制备了羟丙基变性淀粉。反应条件:淀粉乳质量分数40%、反应温度40℃、无水Na_2SO_4添加量12%(以淀粉干基计)、NaOH添加量1.2%、环氧丙烷添加量12%、反应时间18h。分别对原淀粉及在相同的反应条件下制备的羟丙基变性淀粉糊性质做了对比研究。不同品种淀粉糊性质存在很大差别。经过羟丙基改性。淀粉糊液粘度性质、冻融稳定性、透光率、都有不同程度的改善,但凝沉性质不能准确反映羟丙基化对蜡质玉米淀粉和糯米淀粉糊液性质的改善。

In this paper, the hydroxypropylated starch was prepared from tapioca starch, potato starch, corn starch, waxy maize starch, high amylase maize and waxy rice starch. Conditions of reaction were： starch concentration, 40 % ; sodium sulfate, 12 % ; sodium hydroxide, 1. 2 % ; propylene oxide concentration, 12% ;reaction time,18h;Physical properties of different raw material starches and hydroxypropylated starches was also studied. It showed that different raw material starches had different physical properties. After hydroxypropyl modifies, physical properties （such as gelatinization properties, freeze-melt stability and clarity） of the starches were improved obviously. But retrogradation may not be able to reflect improvement of hydroxypropylated waxy maize and waxy rice starches＇ ProPerties.