羟丙基豌豆淀粉制备工艺及性质研究

doi:10.7506/spkx1002-6630-201310010

食品科学 ›› 2013, Vol. 34 ›› Issue (10): 44-49.doi: 10.7506/spkx1002-6630-201310010

羟丙基豌豆淀粉制备工艺及性质研究

战晓凤，邬应龙

四川农业大学食品学院，四川雅安 625014

收稿日期:2011-12-16 修回日期:2013-03-18 出版日期:2013-05-25 发布日期:2013-05-07
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 Hydroxypropyl Pea Starch

ZHAN Xiao-feng ，WU Ying-long

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

Received:2011-12-16 Revised:2013-03-18 Online:2013-05-25 Published:2013-05-07

摘要/Abstract

摘要：

以豌豆淀粉为原料，环氧丙烷、氢氧化钠分别为醚化剂和催化剂，对制备羟丙基淀粉的工艺和性质进行了研究。探讨了制备工艺中环氧丙烷、pH值、温度、时间对羟丙基取代度的影响；采用响应面法设计优化试验。得到最佳工艺条件为：环氧丙烷添加量12%、反应pH11.3、反应温度40℃、反应时间18h。结果表明：与原淀粉相比，制得的低取代度羟丙基淀粉糊化温度下降了11～18℃，峰值黏度增加了74%～109%；在34～90℃，溶胀度随取代度的增加而增加；同时，羟丙基化还降低了淀粉的消化性。

关键词: 豌豆淀粉, 羟丙基化, 消化性

Abstract:

Hydroxypropyl pea starch was made with propylene oxide as an etherization reagent and sodium hydroxide
as a catalyst, and its properties were studied. The effects of some factors, such as amount of propylene oxide, pH, reaction
temperature and reaction time on substitution degree of hydroxypropyl starch were investigated. The factors were optimized
using response surface methodology. The optimum conditions for preparing hydroxypropyl pea starch were 12% propylene
oxide dosage, pH 11.3, temperature 40 ℃ and reaction time 18 h. The results obtained showed that the pasting temperature
of hydroxypropylated pea starches with different substitution degrees decreased by 11–18 ℃, whereas peak viscosity
increased by 74%–109%, compared to the native starch. At 34–90 ℃, progressive increases in swelling capacity were
observed as the MS (molar substitution) increased among hydroxypropylated starches. At the same time, in vitro digestibility
of hydroxypropyl pea starch was lower than that of the native starch.

Key words: pea starch, hydroxypropylation, digestibility

中图分类号:

TS235.3

战晓凤，邬应龙. 羟丙基豌豆淀粉制备工艺及性质研究[J]. 食品科学, 2013, 34(10): 44-49.

ZHAN Xiao-feng,WU Ying-long. Preparation and Properties of Hydroxypropyl Pea Starch[J]. FOOD SCIENCE, 2013, 34(10): 44-49.

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羟丙基豌豆淀粉制备工艺及性质研究

Preparation and Properties of Hydroxypropyl Pea Starch

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