高羧基含量氧化淀粉的制备与表征  

Preparation and Characterization of Oxidized Starch with High Contents of Carboxyl Groups

作　　者：丁龙龙[1] 张彦华[1] 顾继友[1] 谭海彦[1] 朱丽滨[1] 

机构地区：[1]东北林业大学生物质材料科学与技术教育部重点实验室,黑龙江哈尔滨150040

出　　处：《林产化学与工业》2014年第2期108-112,共5页Chemistry and Industry of Forest Products

基　　金：中央高校基本科研业务费专项(DL13CB13);国家自然科学基金资助项目(31200442);黑龙江省青年科学基金(QC2011C055)

摘　　要：通过氧化改性的方法,制备出一种羧基质量分数最高达2.55%的氧化淀粉,系统研究了氧化条件对氧化产物的影响。实验结果表明:10 g淀粉,100 g蒸馏水,糊化温度在80℃,催化剂FeSO4用量为淀粉的1.716%,氧化剂H2O2用量为淀粉的40%,反应温度55℃,反应时间1.5 h时,羧基质量分数最高为2.55%。采用FT-IR、XRD和DSC对氧化淀粉的结构和性能进行了分析,结果表明高羧基含量的氧化淀粉是非晶相,且不同羧基含量的氧化淀粉具有不同的结晶类型;淀粉的前期糊化阶段发生在淀粉的非结晶区,随着氧化的进行,淀粉的非结晶区先被氧化,当氧化程度加大时,氧化又转向结晶区发生反应。An oxidized starch with the contents carboxyl groups （ CCG） of 2. 55 % was prepared through a highly efficient oxidation method. The different oxidized parameters associated with CCG of the oxidized starch was then investigated systematically. The results indicated that the highest CCG of 2. 55 % can be obtained under the condition described as gelatinization temperature of 80 ℃, 1. 716 % FeSO4 （catalyst）, 40 % H2O2 （oxidant）, reaction temperature of 55 ℃ and reaction time of 1. 5 h. The structures and properties of oxidized starches were characterized by FT-IR, XRD and DSC. It was found that the oxidized starch with high CCG was a polymer with amorphous phase, and different CCG gave rise to different degree of crystallization. The early gelatinization, as well as the initial oxidation of starch, took place first in the amorphous lamellae of starch. With the increase of the extent of the oxidation, the oxidation shifted to crystalline region.

关 键 词：氧化 羧基 氧化淀粉 

分 类 号：TQ35[化学工程] TQ432.2