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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期44-49,共6页
Food Science
基金
四川省科技支撑计划项目(2009NZ0077-007)
关键词
豌豆淀粉
羟丙基化
消化性
pea starch
hydroxypropylation
digestibility
