超声-微波协同作用制备玉米羟丙基淀粉的研究  

Study on preparation of corn hydroxypropyl starch under ultrasound-microwave irradiation

作　　者：胡爱军[1,2] 秦志平[2] 郑捷[2] 杨飞[1] 东丽[1] 

机构地区：[1]天津天隆农业科技有限公司,天津300457 [2]天津科技大学食品工程与生物技术学院,食品营养与安全省部共建教育部重点实验室,天津300457

出　　处：《辐射研究与辐射工艺学报》2009年第1期25-31,共7页Journal of Radiation Research and Radiation Processing

摘　　要：首先研究了超声处理时间、功率和淀粉浓度对玉米淀粉糊的黏度影响和超声处理后淀粉颗粒表面的变化,再将经超声处理的玉米淀粉与环氧丙烷在微波下进行醚化反应。与常规方法制备的羟丙基淀粉相比,超声-微波协同作用制备的玉米羟丙基淀粉(HPS)的摩尔取代度(MS)大大提高,反应时间明显缩短。超声处理淀粉后,淀粉的颗粒表面遭到一定程度的破坏,淀粉颗粒变得松散,更易于环氧丙烷与淀粉颗粒接触发生醚化反应。随着微波反应时间的增长,环氧丙烷用量的增加,淀粉的羟丙基摩尔取代度都有很大提高。并且增加淀粉浓度和微波的功率,淀粉的摩尔取代度先增大后减小。超声-微波协同作用制备羟丙基淀粉的优化工艺为:超声波功率600W,超声时间25min;微波功率100W,微波时间14min,淀粉乳浓度35%,环氧丙烷用量6.4%。In this article, some factors, such as ultrasound time, ultrasound power and starch concentration, affecting corn starch paste＇s viscosity and morphology of starch particle are studied by use of ultrasound. The starch treated by ultrasound is used to prepare corn hydroxypropyl starch （HPS） with propylene oxide under microwave. Compared with conventional methods, ultrasonic-microwave method can improve HPS＇s degree of molar substitution （MS） and sharply shorten reaction time. It is found that ultrasound can destruct surface morphology of starch particle, which can increase reaction efficiency as the particle becomes relax and easily to react with propylene oxide. HPS＇s MS increases along with the reaction time and concentration of propylene oxide. With the increment of starch concentration and microwave power, the HPS＇s MS increases at beginning and then decreases. The optimal parameters for HPS by use of ultrasonic-microwave irradiation are as followings： ultrasound power is 600 W, ultrasound-treated time is 25 min, microwave power is 100 W, microwave-treated time is 14 min, starch concentration is 35% and concentration of propylene oxide is 6.4%.

关 键 词：超声波 微波 羟丙基玉米淀粉(HPS) 摩尔取代度(MS) 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]