马铃薯氧化淀粉的制备及其成膜性研究  

Preparation and film-formation property of potato oxidized starch

作　　者：李平[1] 葛雪松[2] 姜义军[2] 魏云鹤[1] 

机构地区：[1]山东大学,化学与化工学院,山东济南250100 [2]中国科学院青岛生物能源与过程研究所,山东青岛266000

出　　处：《粮食与油脂》2016年第8期42-46,共5页Cereals & Oils

基　　金：山东省杰出青年基金(JQ201305);王宽诚教育基金

摘　　要：以马铃薯淀粉为原料,探究氧化剂用量、反应时间、反应p H等因素对产品羧基含量、淀粉糊透明度的影响,并以甘油为塑化剂制备淀粉膜,探究不同氧化条件对其成膜性能的影响。我们根据淀粉膜的性能确定了最佳氧化条件:反应时间为2 h,次氯酸钠用量为7 m L,反应p H为8.3,反应温度为40℃。由扫描电镜结果可知,马铃薯淀粉经次氯酸钠氧化后,淀粉颗粒变小且更均匀,氧化淀粉膜具有更加均一致密的结构。通过与原淀粉对比发现,氧化淀粉的黏度显著降低,成膜性较好,阻隔性得到了显著的提高,拉伸强度提高了近两倍。Using potato starch as raw material, the effect of the amount of oxidant, reaction pH and time on carboxyl group content of the product and transmittance were studied. Besides, glycerol was used as plasticizer to prepare films and the effect of different preparation process on film-formation was studied. The results showed that the optimum processing techniques was 7 mL of sodium hypochlorite, pH 8.3, reaction for 2 h at 40~C. From the scanning electron microscopy （ SEM ） results, after being oxidized by sodium hypochlorite, particles of oxidized potato starch became smaller and uniform in size and films of oxidized starch were dense and homogeneous. Compared with native starch films, films made with oxidized potato starch had lower viscosity, film-formation was better and the tensile strength was increased twice.

关 键 词：马铃薯淀粉 次氯酸钠 氧化淀粉 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]