微波氧化过程对氧化淀粉阻垢性能的影响  

Effects of microwave oxidation on scale inhibition properties of oxidized starch

作　　者：王亚敏[1] 张燕萍[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《食品科技》2015年第1期272-276,共5页Food Science and Technology

摘　　要：以玉米淀粉为原料,采用微波处理方式,以双氧水为氧化剂,对玉米淀粉进行改性,引入羧基、羰基等官能团,缩短氧化反应时间,得到高羧基含量、少盐残的氧化淀粉阻垢剂。通过微波功率、氧化剂用量、水分含量等单因素实验,研究其对氧化淀粉阻垢性能的影响,得出羧基含量、羧基-羰基比与氧化淀粉阻垢性能呈正相关。通过监测微波反应过程中水分含量、羧基、羧基-羰基比例的变化过程,反映淀粉微波氧化反应过程中的条件变化(水分含量、p H、温度)对氧化淀粉的氧化程度、溶解度、阻垢性能的影响机制。得到了冷水可溶、高阻垢性能的氧化淀粉。Corn starch can be used as raw material, with the microwave treatment and hydrogen peroxide as the oxidant to modify corn starch. Microwave oxidation can introduce carboxyl groups, shorten the oxidation reaction time, obtain high carboxyl content, residue the salt content of oxidized starch antiscalants. Through single factor experiments of microwave power, dosage of oxidant, moisture content, the experiments study the effect of the scale inhibition performance of oxidized starch, give a result that carboxyl content, carboxyl-carbonyl radio and anti-scaling performance of oxidized starch were positively correlated. By monitoring microwave reaction variation procession in moisture content, carboxyl content, carboxyl-carbonyl ratio. Changes of the microwave conditions of starch oxidation reaction process（moisture content, p H, temperature）, impact on the degree of oxidation of oxidized starch, solubility, scale inhibition properties. Then we can get oxidized starch of cold water solublity and highly scale inhibition properties.

关 键 词：微波 氧化淀粉 氧化程度 阻垢性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]