芭蕉芋交联淀粉的制备及性质研究.docVIP

芭蕉芋交联淀粉的制备及性质研究收稿日期： 收稿日期：2018-07-30? 邵华为：男，1964年出生，副教授，粮食、油脂与植物蛋白工程 邵华为1,2 （山东商务职业学院食品工程系1 山东烟台264670） （山东商务职业学院 粮油食品工程技术研发中心2 山东烟台264670） 摘要：以芭蕉芋淀粉为原料，三偏磷酸钠为交联剂，对芭蕉芋淀粉进行交联以制备芭蕉芋交联淀粉。以沉降积为指标，碱性硫酸钠用量、反应时间、反应温度和三偏磷酸钠用量为因素，采用正交试验设计进行交联反应的工艺优化，并对交联淀粉的理化性质和结构进行分析。试验结果表明：当硫酸钠加入量为15 %（质量分数，下同），温度35 ℃，反应时间5 h，三偏磷酸钠用量为0.5%时，淀粉的交联度最好；芭蕉芋交联淀粉在拉曼光谱中有明显的磷酸基团吸收峰，具有良好的冻融稳定性、抗老化性、凝胶质构特性和假塑性，可提高体系的弹性与剪切稳定性，为其在食品中应用提供理论依据。 关键词：芭蕉芋淀粉；交联淀粉；三偏磷酸钠；光谱分析；性质 中图分类号：TS235. 1 文献标识码：A 文章编号： Preparation and characteristics of crosslinked Canna Edulis Ker starch Huawei SHAO （Department of Food Engineering, Shandong Business Institute1, Shandong Yantai 264670） （Research and Development Center of Grain, Oil and Food Engineering Technology， Shandong Business Institute2, Shandong Yantai 264670） · Abstract: The crosslinked starch from Canna Edulis Ker starch was prepared by using sodium trimetaphosphate as cross-linking agent. The process of preparation was optimized by using sedimentation volume as an indictator in consideration of the dosage of sodium sulfate and sodium trimetaphosphate, reaction time, and reaction temperature. It indicated that the prepared starch had the highest degree of crosslinking when the reaction condition was sodium sulfate of 15 %, 35 ℃, 5 hr, and sodium trimetaphosphate of 0.5%. The distinct absorption peak of phosphoric acid group in Raman spectrum showed the better freeze-thaw stability, ageing resistance, gelatinous texture, and pseudoplastic. Therefore, the crosslinked starch prepared from Canna Edulis Ker could be added to some food because of its high Key words: Canna Edulis Ker starch; Crosslinked starch; Sodium trimetaphosphate; Spectroanalysis; Properties 芭蕉芋（Canna Edulis Ker）别名蕉芋、蕉藕等，属于美人蕉科（Cannaceae），多年生单子叶植物。喜温光、抗逆性强、适应性强、产量高且易成活。在年平均气温15 ℃以上、年降水800mm 以上的亚热带的地区均可栽培[[1] 何彩梅,余炳锋 [1] 何彩梅,余炳锋,唐政.芭蕉芋淀粉提取工艺与直链淀粉分离纯化研究[J]. 广东农业科学, 2012, 22: 107-108 He Caimei, Yu Bingfeng, Tang Zheng. Extraction technology on Canna edulis Ker starch and separation, puri