磷酸型两性淀粉糊化性质的研究

运用Brabender粘度计对磷酸型两性淀粉的粘度曲线进行了测定，研究考察了不同阴、阳离子取代度不同pH值对磷酸型两性淀粉糊化性质的影响，并同原淀粉及阳离子淀粉的糊化性质作了比较。结果表明：磷酸型两性淀粉经阳离子淀粉具有较高的热稳定性和冷粘稳定性；阳离子取代度及阴阳离子比对磷酸型两性淀粉的糊化性质有很大的影响；磷酸型两性淀粉还具有一定的抗酸降解能力，在pH值为9．0的稀碱溶液中，碱对磷酸型两性淀粉的糊化没有明显的促进作用。

A Study on the Gelatinizing Property of Phosphates Amphoteric Starch

The brabender viscosities of phosphates amphoteric starches are determined by Brabender Viscometer. Substituting degree of the anionic or cationic groups and the value of pH influencing on brabender viscositiy of phosphates amphoteric starches are discussed. Galatinizing property of phosphates amphoteric starch is compared with that of nature starch and cationic starch. The results show that phosphates amphoteric starches are better heat or cool viscosity stability than cationic or native corn starch, that the gelatinizing property of phosphates amphoteric starches depends on the substituting degree of cationic group and the ratio of substituting degree of anionic group to cationic group, that phosphates amphoteric starches are ability of resisting acid degradation, and that the gelatinizing of phosphates amphoteric starches can't be accelerated in dilute alkali solution (pH9.0).