马铃薯酯化交联淀粉的合成及其在搅拌型酸奶中的应用
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摘要
本文以合成适合于搅拌型酸奶的马铃薯变性淀粉为目的,主要研究了以马铃薯淀粉为原料,丁二酸酐、醋酸酐、三偏磷酸钠为试剂制备复合变性淀粉的工艺,分析测定了合成产物的加工特性,并研究了其作为添加剂在搅拌型酸奶中的应用情况。
首先,以产物取代度为指标,考察了温度、时间、pH值、试剂用量对马铃薯淀粉酯化过程的影响,通过正交试验确定了制备马铃薯丁二酸酯淀粉的最佳工艺参数为:反应体系pH值9.0、丁二酸酐用量4%、反应时间1h、反应温度30℃,产物取代度为0.0372;制备马铃薯醋酸酯淀粉的最佳工艺参数为:反应体系pH值9.0、醋酸酐用量10%、反应时间1.5h、反应温度25℃,产物取代度为0.0950。以产物沉降积为指标,考察了温度、时间、pH值、试剂用量对马铃薯淀粉交联过程的影响,通过正交试验确定了制备以三偏磷酸钠为交联剂的马铃薯交联淀粉最佳工艺参数为:反应体系pH值11、反应时间3h、三偏磷酸钠用量2%、反应温度45℃,产物沉降积为1.99。酯化淀粉取代度和交联淀粉沉降积均达到了理想值。
试验采用酯化交联一步合成法,分别合成了马铃薯丁二酸酯交联淀粉和马铃薯醋酸酯交联淀粉。并在透明度、粘度、粘度稳定性等方面对两种淀粉进行了分析测定,结果表明:马铃薯丁二酸酯交联淀粉在粘度、热稳定性、抗老化性能三个方面优于马铃薯醋酸酯交联淀粉;马铃薯醋酸酯交联淀粉的透明度较高;在高速搅拌稳定性、抗酸性两方面,两种淀粉效果相同。
最后,本文选取马铃薯丁二酸酯交联淀粉为添加剂,对其在搅拌型酸奶中的应用进行研究。结果表明:添加马铃薯丁二酸酯交联淀粉可以有效控制酸奶的乳清析出量,提高酸奶粘度,使搅拌型酸奶的组织状态达到最佳。通过淀粉与黄原胶复配试验,得出淀粉0.3%、黄原胶0.04%,此添加量时的搅拌型酸奶品质最优。希望此淀粉作为酸奶生产中的增稠剂和稳定剂能取代国外高价进口淀粉。
The purpose of the article is synthetizing modified potapo starch which can be used in stirred yogurt. Using potato starch as main raw material, acetic and succinic anhydride as esterifying reagent, sodium trimetaphosphate as cross-linking agent, the reactive conditions of modified potato starch have been tested in experiments. Physical and chemical properties of production have been analyzed; its effects in the application of stirred yogurt have been tested.
Effects of temperature, time, pH and amounts of modifying agent on modified potato starch have been studied. Based on orthogonal experiments, substituted degree as indexes, the optimum conditions of succinic acid -esterified potato starch are resulted as follows: pH9.0, amounts of succinic anhydride 4%, time 1h and temperature 30℃for esterification reaction, substituted degree is 0.0372; the optimum conditions of acetic acid -esterified potato starch are resulted as follows: pH9.0, amounts of acetic anhydride 10%, time 1.5h and temperature 25℃for esterification reaction, substituted degree is 0.0950; sediment volume as indexes, the optimum conditions of cross-linking potato starch are resulted as follows: pH11, time 3h, amounts of sodium trimetaphosphate 2% and temperature 45℃for cross-linking reaction, sediment volume is 1.99. The results of substituted degree and sediment volume are ideal.
Base on review of esterification and cross-linking reactions, we studied the preparation of complex modified starch by continual reactions in one-step synthesis way. Moreover, the transparency, viscosity, viscosity stability and ageing resistance have been analyzed. The results show that succinic acid -esterified complex modified potato starch has higher stability in viscosity, heat stability and ageing resistance; acetic acid -esterified complex modified potato starch has higher transparency; the two complex modified potato starch has same stability in shearing stress and acidoresistance.
At last, the effect of succinic acid -esterified complex modified potato starch as additive in stirred yogurt has been studied. The results show that adding the product can reduce educe ratio of whey, raise viscosity and structural condition of stirred yogurt. When the amount of succinic acid -esterified complex modified potato starch is 0.3% and the amount of xanthan gum is 0.04%, the qualities of stirred yogurt are optimization. Hoping the succinic acid -esterified complex modified potato starch will be used in stirred yogurt and replace the imports.
首先,以产物取代度为指标,考察了温度、时间、pH值、试剂用量对马铃薯淀粉酯化过程的影响,通过正交试验确定了制备马铃薯丁二酸酯淀粉的最佳工艺参数为:反应体系pH值9.0、丁二酸酐用量4%、反应时间1h、反应温度30℃,产物取代度为0.0372;制备马铃薯醋酸酯淀粉的最佳工艺参数为:反应体系pH值9.0、醋酸酐用量10%、反应时间1.5h、反应温度25℃,产物取代度为0.0950。以产物沉降积为指标,考察了温度、时间、pH值、试剂用量对马铃薯淀粉交联过程的影响,通过正交试验确定了制备以三偏磷酸钠为交联剂的马铃薯交联淀粉最佳工艺参数为:反应体系pH值11、反应时间3h、三偏磷酸钠用量2%、反应温度45℃,产物沉降积为1.99。酯化淀粉取代度和交联淀粉沉降积均达到了理想值。
试验采用酯化交联一步合成法,分别合成了马铃薯丁二酸酯交联淀粉和马铃薯醋酸酯交联淀粉。并在透明度、粘度、粘度稳定性等方面对两种淀粉进行了分析测定,结果表明:马铃薯丁二酸酯交联淀粉在粘度、热稳定性、抗老化性能三个方面优于马铃薯醋酸酯交联淀粉;马铃薯醋酸酯交联淀粉的透明度较高;在高速搅拌稳定性、抗酸性两方面,两种淀粉效果相同。
最后,本文选取马铃薯丁二酸酯交联淀粉为添加剂,对其在搅拌型酸奶中的应用进行研究。结果表明:添加马铃薯丁二酸酯交联淀粉可以有效控制酸奶的乳清析出量,提高酸奶粘度,使搅拌型酸奶的组织状态达到最佳。通过淀粉与黄原胶复配试验,得出淀粉0.3%、黄原胶0.04%,此添加量时的搅拌型酸奶品质最优。希望此淀粉作为酸奶生产中的增稠剂和稳定剂能取代国外高价进口淀粉。
The purpose of the article is synthetizing modified potapo starch which can be used in stirred yogurt. Using potato starch as main raw material, acetic and succinic anhydride as esterifying reagent, sodium trimetaphosphate as cross-linking agent, the reactive conditions of modified potato starch have been tested in experiments. Physical and chemical properties of production have been analyzed; its effects in the application of stirred yogurt have been tested.
Effects of temperature, time, pH and amounts of modifying agent on modified potato starch have been studied. Based on orthogonal experiments, substituted degree as indexes, the optimum conditions of succinic acid -esterified potato starch are resulted as follows: pH9.0, amounts of succinic anhydride 4%, time 1h and temperature 30℃for esterification reaction, substituted degree is 0.0372; the optimum conditions of acetic acid -esterified potato starch are resulted as follows: pH9.0, amounts of acetic anhydride 10%, time 1.5h and temperature 25℃for esterification reaction, substituted degree is 0.0950; sediment volume as indexes, the optimum conditions of cross-linking potato starch are resulted as follows: pH11, time 3h, amounts of sodium trimetaphosphate 2% and temperature 45℃for cross-linking reaction, sediment volume is 1.99. The results of substituted degree and sediment volume are ideal.
Base on review of esterification and cross-linking reactions, we studied the preparation of complex modified starch by continual reactions in one-step synthesis way. Moreover, the transparency, viscosity, viscosity stability and ageing resistance have been analyzed. The results show that succinic acid -esterified complex modified potato starch has higher stability in viscosity, heat stability and ageing resistance; acetic acid -esterified complex modified potato starch has higher transparency; the two complex modified potato starch has same stability in shearing stress and acidoresistance.
At last, the effect of succinic acid -esterified complex modified potato starch as additive in stirred yogurt has been studied. The results show that adding the product can reduce educe ratio of whey, raise viscosity and structural condition of stirred yogurt. When the amount of succinic acid -esterified complex modified potato starch is 0.3% and the amount of xanthan gum is 0.04%, the qualities of stirred yogurt are optimization. Hoping the succinic acid -esterified complex modified potato starch will be used in stirred yogurt and replace the imports.
引文
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2刘亚伟主编.淀粉生产及其深加工技术[M].北京:中国轻工业出版社,2001
3潘明.马铃薯淀粉和玉米淀粉的特性及其应用比较[J].中国马铃薯, 2001,15(4):222-226
4张力田.变性淀粉[M].广州:华南理工大学出版社,1999
5张友松.变性淀粉生产与应用手册[M].北京:中国轻工业出版社,1999
6张燕萍主编.变性淀粉制造与应用[M].北京:化学工业出版社,2007
7 National daify products. Corporation british patent[p]. 1963:938-717
8 Warzbur. O. b. Modified Starch Properties and Use[J]. Florider,CRC Press Boca Raton, 1986.
9高慧.淀粉磷酸单酯的制备及毒理学安全性评价[J].合肥工业大学学报,2007.1-51
10潘远凤.磷酸酯淀粉的合成及其反应机理研究[J].广西大学学报,2002.5
11张燕萍,汪振炯.不同来源的淀粉制备淀粉磷酸单酯的性能及应用[J].中国粮油学报,2003,12(6):59-62
12 Kayode Oyebode Adebowale, Esther Kehinde Olawumi. Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch [J]. Industrial Crops and Products, 2005, 21: 343-351
13尹显锋,邬应龙.淀粉磷酸酯的基本性质及其在食品领域的应用概况[J].四川食品与发酵,2005,(4):5-8
14杜敏华.干法制备高交联小麦淀粉磷酸酯的工艺优化[J].食品研究与开发,2007.10:
74-77
15赵萍,巩慧玲,王雅.马铃薯磷酸单酯淀粉酯化条件分析[J].甘肃工业大学学报,2003,9(3):82-83
16田龙.酯化交联淀粉磷酸酯干法制备工艺优化研究[J].粮食与油脂,2006(12):23-25
17杨敏丽,王千杰,赵卫平.马铃薯淀粉醋酸酯的合成研究[J].宁夏大学学报(自然科学版),2000,6(2):159-160
18朱立华.三醋酸淀粉酯的制备研究[J].食品工业科技,2003(1):58-59
19于泓鹏,朱婉怡,高群玉,彭志英.食用醋酸酯淀粉制备和性质的研究[J].食品科学,2003:70
20王宏雁,吴平格.己二酸交联木薯醋酸酯淀粉的制备与性能研究[J].河南化工,2006(4):17-19
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