机械活化木薯淀粉干法制备氧化淀粉的研究  

Study on dry preparation oxidized starch with mechanical activated cassava starch

作　　者：谭义秋[1] 黄祖强[1] 王茂林[1] 农克良[2] 赵汉民[2] 童张法[1] 

机构地区：[1]广西大学化学化工学院,南宁530004 [2]南宁师范高等专科学校化生系,崇左532200

出　　处：《食品科技》2008年第6期32-36,共5页Food Science and Technology

基　　金：国家自然科学基金项目(20666001);广西科学基金项目(0640006);南宁师范高等专科学校科研基金项目(2007009)

摘　　要：采用搅拌球磨机对木薯淀粉进行机械活化,以不同活化时间的木薯淀粉为原料、CuSO4为催化剂、H2O2为氧化剂干法制备氧化淀粉,并以羧基含量为评价指标,分别考察了活化时间、反应时间、反应温度、氧化剂用量、催化剂用量、pH值、体系含水量等因素对木薯淀粉氧化反应的影响。实验结果表明,机械活化对木薯淀粉的氧化反应有显著的强化作用,活化时间越长,木薯淀粉被氧化的程度越深,羧基含量越高。活化1h的样品在制备条件为反应时间120min、H2O2与淀粉的摩尔比0.586、催化剂CuSO4在淀粉中的质量分数0.03%、反应温度50℃、体系含水量27.37%、体系pH值等于5时制得的氧化淀粉羧基含量为0.81%,而在相同条件下,由原木薯淀粉制得的氧化淀粉羧基含量仅为0.26%。Cassava starch was mechanically activated by a stirring-type ball mill. Using H2O2 as oxidant and CuSO4 as catalyst, the oxidized starch was prepared by dry method with different activated times cassava starch. The effect of mechanical activation time, reaction time, reaction temperature, oxidant amount and catalyst amount used, pH and system water content to the oxidation reaction of cassava starch were investigated respectively by using carboxyl content of cassava starch as evaluating parameter. The results indicated that mechanical activation considerably enhanced oxidation reaction of cassava starch, the degree of the cassava starch oxidized and the carboxyl group content of oxidized starch increased with increasing activation time. When preparation was reaction time 120 min, mole ration of H2O2 to the starch 0.586, catalyst CuSO4 in the starch quality score 0.03%, reaction temperature 50 ℃, the system pH value equal to 5, the carboxyl group content of oxidized starch for activated time for 1 h was 0.81%, while it was only 0.26% for native starch at the same preparation conditions.

关 键 词：机械活化 木薯淀粉 氧化淀粉 羧基 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS205.1[轻工技术与工程—食品科学与工程]