柠檬酸甘薯淀粉酯制备工艺优化及性质研究

doi:10.7506/spkx1002-6630-201224018

食品科学 ›› 2012, Vol. 33 ›› Issue (24): 86-91.doi: 10.7506/spkx1002-6630-201224018

柠檬酸甘薯淀粉酯制备工艺优化及性质研究

王步枢，邬应龙*

四川农业大学食品学院，四川雅安 625014

收稿日期:2011-09-13 修回日期:2012-11-23 出版日期:2012-12-25 发布日期:2012-12-12
通讯作者: 邬应龙 E-mail:wuyinglong99@163.com
基金资助:
四川省科技支撑计划项目

Preparation and Properties of Citric Acid-Modified Sweet Potato Starch

WANG Bu-shu，WU Ying-long*

College of Food Scicnce, Sichuan Agricultural University, Ya’an 625014, China

Received:2011-09-13 Revised:2012-11-23 Online:2012-12-25 Published:2012-12-12

摘要/Abstract

摘要：

以甘薯淀粉为原料，优化制备高取代度柠檬酸淀粉酯的条件并对其性质进行研究。以柠檬酸淀粉酯取代度为指标，对影响取代度的因素进行研究，通过响应面优化制备工艺。得到最优工艺条件为pH1.5、反应温度148.21℃、反应时间6.45h、柠檬酸与淀粉干基质量比为0.59，在此条件下可制得取代度高达0.30的柠檬酸甘薯淀粉酯；柠檬酸甘薯淀粉酯具有很好的抗酶解性，抗性淀粉含量随取代度的增加而增加，当取代度达0.13时，抗性淀粉含量达92%；对比原淀粉，柠檬酸甘薯淀粉酯平均聚合度降低，白度先增高后降低。

关键词: 柠檬酸甘薯淀粉酯, 制备工艺, 性质

Abstract:

In this study, sweet potato starch was reacted with citric acid to prepare modified starch with high degree of substitution (DS) by a dry heat method. Reaction conditions were optimized by response surface methodology to obtain maximum DS. The optimum reaction conditions were found to be reaction at 148.21 ℃ and pH 1.5 for 6.45 h with a citric acid-to-starch ratio of 0.59 (m/m), resulting in a DH as high as 0.30. Citric acid-modified sweet potato starch exhibited high resistance to enzymatic hydrolysis. Resistance starch content increased with increasing DS, reaching 92% at a DS of 0.13. The average degree of polymerization decreased and the whiteness initially increased and then decreased compared with the native starch.

Key words: citric acid-modified sweet potato starch, preparation, properties

中图分类号:

TS23

王步枢，邬应龙*. 柠檬酸甘薯淀粉酯制备工艺优化及性质研究[J]. 食品科学, 2012, 33(24): 86-91.

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柠檬酸甘薯淀粉酯制备工艺优化及性质研究

Preparation and Properties of Citric Acid-Modified Sweet Potato Starch

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