磷酸酯直链淀粉的制备

Preparation of Phosphate Amylose

以玉米淀粉为原料，以质量比为1：3的磷酸氢二钠和磷酸二氢钠为酯化剂，采用干法制得了磷酸酯化直链淀粉，并测定了其IR谱图、凝沉性和透光率。采用对比试验法分析了酯化剂的用量、水的用量、pH、反应温度等反应条件对糊化温度、黏度、黏度热稳定性的影响。结果表明：磷酸酯化直链淀粉比原淀粉、直链淀粉和磷酸酯化淀粉具有更好的抗凝沉性和透光率；在酯化剂与直链淀粉的质量比为1：6、水与直链淀粉的质量比为3：1、pH=5．5-6．0、反应温度为150℃、反应时间为2h的反应条件下，可制得低糊化温度、低黏度、黏度热稳定性好的磷酸酯化直链淀粉。

Phosphate amylose was prepared by the dry method taking corn starch as raw material and mixture of Na2nPO4 and NaH2PO4 as esterifying agent. The IR chart, coagulation character and light penetration of the produced phosphate amylose were determined. The effects of esterifying agent amount, water amount, pH value and reaction temperature on the gelatinization parameters of the produced phosphate amylose were studied. Results： The anti - coagtdation character and light penetration of the phosphate amylose is better than those of corn starch, amylose and phosphate starch. Phosphate amylose with low gelatinization temperature, low viscosity and good thermal stability can be prepared under the conditions of mass ratio of water to esterifying agent 1 ： 6, mass ratio of water to amylose 3 ： 1, pH 5.5 - 6.0, reaction temperature 150 ℃ and reaction time 2 h.