影响马铃薯羟丙基二淀粉磷酸酯黏度特性的因素研究

Study of modifi cation factors affecting viscosity of potato hydroxypropyl distarch phosphate

通过测定变性淀粉的Brabender黏度特性,研究了马铃薯淀粉(PS)品质(依黏度指标分为优级粉、一级粉和合格粉三级)、磷酸酯化程度、羟丙基醚化程度、产品电导率对马铃薯羟丙基二淀粉磷酸酯(HPSP)黏度特性的影响。实验结果显示:(1)马铃薯淀粉的品质对糊化温度和峰值黏度有较大影响,以优级品为原料制备的羟丙基二淀粉磷酸酯的糊化温度最低,峰值黏度最高;(2)轻度磷酸酯化的羟丙基二淀粉磷酸酯具有较高的峰值黏度和冷黏度,随着磷酸酯化程度的提高,马铃薯羟丙基二淀粉磷酸酯的糊化温度增高,峰值黏度降低;(3)羟丙基醚化对马铃薯羟丙基二淀粉磷酸酯的黏度值影响较小,随羟丙基含量的升高,糊化温度明显降低,峰值黏度和冷黏度则略有上升;(4)随着马铃薯羟丙基二淀粉磷酸酯电导率的降低,产品的糊化温度降低,峰值黏度和冷黏度升高。

By detecting Brabender viscosity of modified potato starches, a study was carried out on the modification factors affecting viscosity of potato hydroxypropyl distarch phosphate （HPSP）. These factors are ： the quality of raw potato starch （PS）, which divided into top, first class and standard according to the viscosity index; the degree of phosphorylation ; the degree of hydroxypropylation and the product conductivity. Four results had been drawn from the experiment ： （ 1 ） Potato starches with different quality led to a great difference in the gelatinization temperature and peak viscosity. Those using the top grade possessed a minimum gelatinization temperature and the highest peak viscosity ; （2） HPSP with a lower degree of phosphorylation has a higher peak viscosity and cold viscosity. Along with the increased degree of phosphorylation, the gelatinization temperature of the modified starch increased, but its peak viscosity decreased ; （3） Hydroxypropylation has a less effect on the viscosity. With the increase in the content of hydroxypropyl group, the gelatinization temperature significantly decreased, the peak viscosity and cold viscosity only slightly increased ; （4） with conductivity of HPSP reduced, its gelatinization temperature went down and its peak viscosity and cold viscosity, on the contrast, went up.