酯化淀粉制备方法的研究-食品科学.PDF

2006, Vol. 27, No. 02 169 1 2 1 杨 光 ，丁霄霖 ，杨 波 (1.上海理工大学动力工程学院 食品与生物技术研究所，上海 200093； 2.江南大学食品学院，江苏 无锡 214036) ：本文研究了多种制备酯化淀粉的方法，包括淀粉柠檬酸酯制备方法、淀粉苹果酸酯制备方法和二淀粉磷 酸二酯制备方法，对制备条件进行了探索和改进。用傅立叶变换红外光谱仪进行了鉴定和分析，证明了酯基的存 在。但是二淀粉磷酸二酯在1300～1250cm-1 波数范围内没有发现有明显不同于原淀粉的吸收峰，表明可能仅存在很 少量的无法检测到的酯基。用扫描电镜观察到，淀粉粒呈球形或多面体形，表面光滑而且没有发现明显的孔隙或 裂缝。用DSC 观察到，吸热峰的峰值在105.8℃，在100℃之前，没有任何吸热峰，表明没有糊化。这可能是 由于在淀粉粒表面上的淀粉分子通过磷酸根形成交联，将淀粉粒束缚，使淀粉难以糊化。对二淀粉磷酸二酯、淀 粉柠檬酸酯和淀粉苹果酸酯的制备条件进行了探索和改进，进一步提高了抗性淀粉产率，探讨了它们的抗淀粉酶消 化的机理。与国外的研究相比，本试验使抗性淀粉含量有了很大幅度的提高，最高值为93% 左右。 ：淀粉；多糖；酯化；抗性淀粉 Studies on Preparation of Esterified Starch 1 2 1 YANG Guang ，DING Xiao-lin ，YANG Bo (1.Institute of Food Science and Biological Technology, College of Power Engineering, Shanghai University of Science and Technology, Shanghai 200093, China； 2.School of Food Science, Southern Yangtze University, Wuxi 214036, China) Abstract ：By using citric acid and malic acid, starch citrate and starch malate were prepared successfully. After determination of resistant starch(RS), it was found that the highest yields of resistant starch were above 90%. FT-IR revealed that there was -1 an absorption valley at 1730.9～1733.6cm that was characteristic of ester group. By FT-IR, it was found that there was an absorption -1. In comparison of citric acid with malic acid, it was obvious that