三甲基硅基淀粉醚的合成及其性质研究  

Synthesis and Characterization of Trimethylsilyl Starch Ether

作　　者：刘秀果[1] 宋贤良[1] 胡凤[1] 廖泳欣 冯艺柱 赵艳琼[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2014年第10期200-204,共5页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(31371855)

摘　　要：硅基化淀粉是一类新型淀粉衍生物,在建筑、纺织、造纸等领域中具有重要的应用价值。本文以玉米淀粉为主要原料,先通过糊化、酸解预处理,然后以三甲基氯硅烷(TMS-Cl)为醚化剂,吡啶为活化剂,通过醚化反应合成三甲基硅基淀粉醚(TMSS)。详细探讨了醚化剂用量对合成产物理化性质的影响,并对产物的微观结构进行表征。结果表明:经糊化、醚化等处理,淀粉颗粒结构受到不同程度的破坏,偏光十字消失。随着醚化剂用量的增加,TMSS的表观粘度不断下降,冻融稳定性逐渐降低,溶解度增强,相对原淀粉有较大提高,TMSS糊液的透光率呈先降低后增高的趋势变化,但糊液的透明度较原淀粉的高。通过研究可获得三甲基硅基淀粉醚的制备方法,更好地了解硅基化淀粉衍生物的基本性质,为其深入研究和生产应用提供实验依据。Silicon-based starch is a new type of starch derivative, with important applications in construction, textile, and paper industries. Trimethylsilyl starch ether（TMSS） was synthesized from cornstarch by gelatinization and acid hydrolysis, followed by etherification with trimethylchlorosilane（TMSCl） and pyridine（catalyst）. The effect of the amount of TMSCl on the physicochemical properties of the product was evaluated, and the microstructure of the product was characterized. The results indicated that after gelatinization and etherification, the starch granule structure was modified, and its polarization disappeared. With the increase in the amount of TMSCl, the apparent viscosity and freeze–thaw stability of TMSS gradually decreased, while the solubility increased significantly compared to the original starch. The light transmittance rate of TMSS first decreased and then increased with the increase in TMSCl; however, the transparency of TMSS was higher than the original starch. This study provides a better understanding of the basic properties of silicon-based starch derivatives and an experimental basis for further research and applications.

关 键 词：淀粉 三甲基硅基淀粉醚 合成 理化性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]