低交联、琥珀酸酯化及其双重变性淀粉的制备与糊性质研究
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摘要
本论文主要分为四大部分：第一部分研究了以马铃薯淀粉为原料，三偏磷酸钠为交联剂，制备低交联马铃薯淀粉的工艺条件；观察了颗粒形态并探讨了其糊性质。第二部分研究了以马铃薯淀粉为原料，琥珀酸酐为酯化剂，制备琥珀酸马铃薯淀粉酯的工艺条件；观察了颗粒形态并探讨了其糊性质。第三部分观察研究了低交联琥珀酸马铃薯淀粉酯的颗粒形态和糊性质。第四部分比较了食品成分对低交联琥珀酸马铃薯淀粉酯、低交联琥珀酸玉米淀粉酯、低交联琥珀酸糯玉米淀粉酯糊化特性的影响。主要研究结果如下：
1．三偏磷酸钠低交联马铃薯淀粉的制备及淀粉糊的性质研究经正交试验结果表明：影响交联马铃薯淀粉交联度主要因素的主次顺序(由大到小)为：反应温度、三偏磷酸钠用量、pH值、反应时间；其优化结果显示最优工艺条件为三偏磷酸钠用量为0.15％，反应温度为45℃，pH值为10.0，反应时间为5h，可制得沉降积为1.36的交联马铃薯淀粉。对低交联马铃薯淀粉颗粒形态和淀粉糊的性质研究表明：低交联淀粉仍然保持了马铃薯淀粉颗粒的基本形态，只是在某些体积较大的颗粒表面上明显地出现了轻微的腐蚀；在糊性质上，与原淀粉相比低交联马铃薯淀粉具有较高的粘度，较强的耐酸、耐盐及抗剪切的能力，更好的凝沉稳定性和冻融稳定性，但透明度低于原淀粉。
2．琥珀酸马铃薯淀粉酯的制备及淀粉糊的性质研究经正交试验结果表明：影响马铃薯琥珀酸淀粉酯取代度主要因素的主次顺序(由大到小)为：琥珀酸酐用量、反应温度、pH值、反应时间；其优化结果显示最优工艺条件琥珀酸酐用量为5％，反应温度为30℃，pH值为8.0，反应时间为4h，可制得取代度为0.0435的马铃薯琥珀酸淀粉酯。对琥珀酸马铃薯淀粉酯的颗粒形态和淀粉糊的性质研究表明：酯化淀粉在保持马铃薯淀粉颗粒形态的基础上，在某些体积较大的颗粒表面上明显地出现了轻微的腐蚀；在淀粉糊的性质上，与原淀粉相比琥珀酸马铃薯淀粉酯具有更高的粘度和透明度，更好的凝沉稳定性和冻融稳定性，但耐酸、耐盐及抗剪切能力较弱。
3．低交联琥珀酸马铃薯淀粉酯淀粉糊的性质研究对低交联琥珀酸马铃薯淀粉酯的颗粒形态和糊性质研究结果表明：马铃薯淀粉经过低交联酯化处理后其表面出现轻微的腐蚀；在淀粉糊的性质上，低交联琥珀酸马铃薯淀粉酯的粘度、流变特性、透明度、凝沉稳定性和冻融稳定性都综合继承了低交联淀粉和琥珀酸淀粉酯的优点。与原淀粉相比，低交联琥珀酸马铃薯淀粉酯具有高粘度、较好耐酸、耐盐性及抗剪切性、高透明度、高凝沉稳定性和冻融稳定性等特点。
4．食品成分对低交联琥珀酸淀粉酯糊化特性的影响RVA曲线分析表明：三种淀粉经过低交联酯化反应后，显著提高了原淀粉的最终粘度，大幅度地降低了糊化温度，缩短了起始糊化时间。加入蔗糖使的三种原料淀粉及其低交联酯化淀粉的热糊粘度与最终粘度有所上升；加入柠檬酸、乳酸、氯化钠后使得三种原料淀粉及其低交联酯化淀粉的热糊粘度和最终粘度呈现不同程度的下降。但与原淀粉相比，其相应的低交联琥珀酸淀粉酯对酸和盐具有一定的抗性。
This paper was divided into four main parts: The first part with the preparationprocess for low cross-linked starch used potato starch and sodium trimetaphosphate as rawmaterials, and the studies of its particle morphology and nature prosperities. The secondpart with the preparation process for succinylated starch used potato starch and succinicanhydride as raw materials, and the studies of its particle morphology and natureprosperities. The third part with the studies of particle morphology and paste properties onlow cross-linked succinylated potato starch. At last part, compared with the effect of foodingredients on the paste properties of low cross-linked succinylated potato, corn and waxymaize starch. The main findings were as follows:
1. The preparation and properties of low cross-linked potato starch
The results of orthogonal test showed that: key factor impact cross-linked potatostarch in the relative importance (decreasing): reaction temperature, sodiumtrimetaphosphate concentration, pH, reaction time; optimizing their results showed theoptimum conditions for the sodium trimetaphosphate content of 0.15%, the reactiontemperature of 45℃C, pH 10.0, the reaction time 5h can be obtained the cross-linked potatostarch with the settle value 1.36. The particle morphology indicated: there were minorcorrosion on the surface of some larger particles after low cross-linking reaction, but starchgranules were still complete. Studies on the paste properties of low cross-linked potatostarch showed that: compared with the raw starch, low cross-linked potato starch werehigher in viscosity, stronger anti-acid,anti-salt and anti-shear capacity, better inretrogradation and freeze-thaw stability, but its transparency was below the raw starch.
2. The preparation and properties of succinylated potato starch
The results of orthogonal test showed that: key factor impact succinylated potatostarch in the relative importance (decreasing): succinic anhydride concentration, reactiontemperature, reaction pH and time; optimizing their results showed the optimum conditionsfor the succinic anhydride content of 5%, the reaction temperature of 30℃, pH 8.0, thereaction time 4h can be obtained the succinylated potato starch for the degree ofsubstitution (DS) 0.0435. The particle morphology indicated: there were minor corrosion on the surface of potato starch after esterification reaction, but starch granules were stillcomplete. Studies on the paste properties of succinylated potato starch showed that:compared with the raw starch, succinylated potato starch were higher in viscosity andtransparency, better in retrogradation and freeze-thaw stability, but weaker in anti-acid,anti-salt and anti-shear capacity.
3. Properties of low cross-linked succinylated Potato Starch
The particle morphology indicated: there were minor corrosion on the surface ofpotato, corn, waxy maize starch after esterification and low cross-linking reaction, butstarch granules were still complete. The results of paste indicated: the viscosity andrheology characteristics, transparency, retrogradation stability and freeze-thaw stability oflow cross-linked succinylated potato starch are integrated the advantages of lowcross-linked starch and succinylated starch. Compared with the raw starch, lowcross-linked succinylated potato starch were higher in viscosity, better in anti-acid capacity,anti-salt capacity, anti-shear capacity, transparency, retrogradation stability and freeze-thawstability characteristics.
4. Effect of food ingredients on the paste properties of lowcross-linked suceinylated starch
RVA profile analysis indicated: After esterification and low cross-linking reactionthree kinds of low cross-linked succinylated starch, significantly enhanced the finalviscosity of the raw starch, significantly reduced the pasting temperature, shortened thetime to start pasting. Adding sugar to the three raw starch and their low cross-linkedsuccinylated starch,the viscosity and thermal paste viscosity were rised eventually; addingcitric acid, lactic acid and sodium chlorid to the three raw starch and their low cross-linkedsuccinylated starch, the final viscosity and thermal paste viscosity showed varying degreesof decline. But compared with the raw starch, their low cross-linked succinylated starchwere stronger in anti-acid,anti-salt and anti-shear capacity obviously.
1．三偏磷酸钠低交联马铃薯淀粉的制备及淀粉糊的性质研究经正交试验结果表明：影响交联马铃薯淀粉交联度主要因素的主次顺序(由大到小)为：反应温度、三偏磷酸钠用量、pH值、反应时间；其优化结果显示最优工艺条件为三偏磷酸钠用量为0.15％，反应温度为45℃，pH值为10.0，反应时间为5h，可制得沉降积为1.36的交联马铃薯淀粉。对低交联马铃薯淀粉颗粒形态和淀粉糊的性质研究表明：低交联淀粉仍然保持了马铃薯淀粉颗粒的基本形态，只是在某些体积较大的颗粒表面上明显地出现了轻微的腐蚀；在糊性质上，与原淀粉相比低交联马铃薯淀粉具有较高的粘度，较强的耐酸、耐盐及抗剪切的能力，更好的凝沉稳定性和冻融稳定性，但透明度低于原淀粉。
2．琥珀酸马铃薯淀粉酯的制备及淀粉糊的性质研究经正交试验结果表明：影响马铃薯琥珀酸淀粉酯取代度主要因素的主次顺序(由大到小)为：琥珀酸酐用量、反应温度、pH值、反应时间；其优化结果显示最优工艺条件琥珀酸酐用量为5％，反应温度为30℃，pH值为8.0，反应时间为4h，可制得取代度为0.0435的马铃薯琥珀酸淀粉酯。对琥珀酸马铃薯淀粉酯的颗粒形态和淀粉糊的性质研究表明：酯化淀粉在保持马铃薯淀粉颗粒形态的基础上，在某些体积较大的颗粒表面上明显地出现了轻微的腐蚀；在淀粉糊的性质上，与原淀粉相比琥珀酸马铃薯淀粉酯具有更高的粘度和透明度，更好的凝沉稳定性和冻融稳定性，但耐酸、耐盐及抗剪切能力较弱。
3．低交联琥珀酸马铃薯淀粉酯淀粉糊的性质研究对低交联琥珀酸马铃薯淀粉酯的颗粒形态和糊性质研究结果表明：马铃薯淀粉经过低交联酯化处理后其表面出现轻微的腐蚀；在淀粉糊的性质上，低交联琥珀酸马铃薯淀粉酯的粘度、流变特性、透明度、凝沉稳定性和冻融稳定性都综合继承了低交联淀粉和琥珀酸淀粉酯的优点。与原淀粉相比，低交联琥珀酸马铃薯淀粉酯具有高粘度、较好耐酸、耐盐性及抗剪切性、高透明度、高凝沉稳定性和冻融稳定性等特点。
4．食品成分对低交联琥珀酸淀粉酯糊化特性的影响RVA曲线分析表明：三种淀粉经过低交联酯化反应后，显著提高了原淀粉的最终粘度，大幅度地降低了糊化温度，缩短了起始糊化时间。加入蔗糖使的三种原料淀粉及其低交联酯化淀粉的热糊粘度与最终粘度有所上升；加入柠檬酸、乳酸、氯化钠后使得三种原料淀粉及其低交联酯化淀粉的热糊粘度和最终粘度呈现不同程度的下降。但与原淀粉相比，其相应的低交联琥珀酸淀粉酯对酸和盐具有一定的抗性。
This paper was divided into four main parts: The first part with the preparationprocess for low cross-linked starch used potato starch and sodium trimetaphosphate as rawmaterials, and the studies of its particle morphology and nature prosperities. The secondpart with the preparation process for succinylated starch used potato starch and succinicanhydride as raw materials, and the studies of its particle morphology and natureprosperities. The third part with the studies of particle morphology and paste properties onlow cross-linked succinylated potato starch. At last part, compared with the effect of foodingredients on the paste properties of low cross-linked succinylated potato, corn and waxymaize starch. The main findings were as follows:
1. The preparation and properties of low cross-linked potato starch
The results of orthogonal test showed that: key factor impact cross-linked potatostarch in the relative importance (decreasing): reaction temperature, sodiumtrimetaphosphate concentration, pH, reaction time; optimizing their results showed theoptimum conditions for the sodium trimetaphosphate content of 0.15%, the reactiontemperature of 45℃C, pH 10.0, the reaction time 5h can be obtained the cross-linked potatostarch with the settle value 1.36. The particle morphology indicated: there were minorcorrosion on the surface of some larger particles after low cross-linking reaction, but starchgranules were still complete. Studies on the paste properties of low cross-linked potatostarch showed that: compared with the raw starch, low cross-linked potato starch werehigher in viscosity, stronger anti-acid,anti-salt and anti-shear capacity, better inretrogradation and freeze-thaw stability, but its transparency was below the raw starch.
2. The preparation and properties of succinylated potato starch
The results of orthogonal test showed that: key factor impact succinylated potatostarch in the relative importance (decreasing): succinic anhydride concentration, reactiontemperature, reaction pH and time; optimizing their results showed the optimum conditionsfor the succinic anhydride content of 5%, the reaction temperature of 30℃, pH 8.0, thereaction time 4h can be obtained the succinylated potato starch for the degree ofsubstitution (DS) 0.0435. The particle morphology indicated: there were minor corrosion on the surface of potato starch after esterification reaction, but starch granules were stillcomplete. Studies on the paste properties of succinylated potato starch showed that:compared with the raw starch, succinylated potato starch were higher in viscosity andtransparency, better in retrogradation and freeze-thaw stability, but weaker in anti-acid,anti-salt and anti-shear capacity.
3. Properties of low cross-linked succinylated Potato Starch
The particle morphology indicated: there were minor corrosion on the surface ofpotato, corn, waxy maize starch after esterification and low cross-linking reaction, butstarch granules were still complete. The results of paste indicated: the viscosity andrheology characteristics, transparency, retrogradation stability and freeze-thaw stability oflow cross-linked succinylated potato starch are integrated the advantages of lowcross-linked starch and succinylated starch. Compared with the raw starch, lowcross-linked succinylated potato starch were higher in viscosity, better in anti-acid capacity,anti-salt capacity, anti-shear capacity, transparency, retrogradation stability and freeze-thawstability characteristics.
4. Effect of food ingredients on the paste properties of lowcross-linked suceinylated starch
RVA profile analysis indicated: After esterification and low cross-linking reactionthree kinds of low cross-linked succinylated starch, significantly enhanced the finalviscosity of the raw starch, significantly reduced the pasting temperature, shortened thetime to start pasting. Adding sugar to the three raw starch and their low cross-linkedsuccinylated starch,the viscosity and thermal paste viscosity were rised eventually; addingcitric acid, lactic acid and sodium chlorid to the three raw starch and their low cross-linkedsuccinylated starch, the final viscosity and thermal paste viscosity showed varying degreesof decline. But compared with the raw starch, their low cross-linked succinylated starchwere stronger in anti-acid,anti-salt and anti-shear capacity obviously.
引文
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