摘要
通过对磷酸单酯淀粉酯化条件的研究和分析,探讨了不同酯化条件对马铃薯淀粉磷酸单酯粒径和糊化温度的影响.试验结果表明,与原淀粉相比马铃薯磷酸单酯粒径增大,淀粉颗粒无明显变化,糊化温度降低;影响酯化的因素大小顺序为:酯化剂用量>pH>酯化温度>酯化时间;最佳酯化条件为:酯化剂用量25%,pH8.5,温度140℃,时间1h.
The esterifying conditions of starch phosphate monoester of potato are investigated and analyzed in order to discuss the effects of esterification on granule diameter and gelatinization temperature of potato starch. Results show that, compared with original starch, the granule diameter of starch phosphate monoester of potato is increased, the starch granules do not change much, and the gelatinization temperature decreases after esterifying. The order of factors affecting the esterifying intensity are as follows: dosage of esterifying reagent > pH > temperature > reaction time. The optimal conditions of esterifying are as follows: dosage of esterifying reagent is 25%, pH8.5, temperature140 ℃, and reaction time 1 h.
出处
《甘肃工业大学学报》
CAS
北大核心
2003年第3期82-83,共2页
Journal of Gansu University of Technology
基金
甘肃省自然科学基金(ZS001 A21 034 N)
