马铃薯氧化羟丙基淀粉的制备及其性能研究  

Preparation of oxidized hydroxypropyl potato starch

作　　者：何绍凯 刘文娟 曹余 田映良 史琦云 

机构地区：[1]甘肃省马铃薯变性淀粉工程技术研究中心,定西743022 [2]甘肃省变性淀粉工艺与应用重点实验室,定西743022 [3]甘肃圣大方舟马铃薯变性淀粉有限公司,定西743022

出　　处：《食品科技》2017年第2期245-250,共6页Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD32B01);甘肃省科技计划项目(093NTGJ012)

摘　　要：以马铃薯淀粉为原料,环氧丙烷为醚化剂,H2O2为氧化剂,采用先羟丙基醚化后氧化工艺制备了氧化羟丙基淀粉。首先研究了环氧丙烷用量、氢氧化钠用量、反应时间、反应温度对羟丙基醚化反应的影响,应用单因素和正交试验确定了羟丙基醚化反应的最佳工艺条件。在此基础上,对羟丙基淀粉进行氧化改性,研究氧化剂用量对产品羧基含量的影响。探讨了羟丙基和氧化改性对淀粉在颗粒结构、白度、糊化温度、峰值黏度、透明度、冻融稳定性的影响。结果表明:(1)影响羟丙基含量的因素依次为:环氧丙烷用量、反应温度、NaOH用量、反应时间,制备羟丙基淀粉的最优条件为:环氧丙烷18%、反应时间22 h、氢氧化钠1%、反应温度45℃,淀粉的羟丙基含量为5.77%;(2)随着H_2O_2用量的增加,氧化羟丙基淀粉的羧基含量升高;(3)羟丙基改性降低了淀粉的糊化温度,提高了冻融稳定性;氧化改性降低了淀粉的黏度,增加了淀粉的透明度。氧化羟丙基淀粉具有黏度低、透明度好、抗老化性能强等优点。In this paper, the oxidized hydroxypropyl starch was synthesized by a wet approach through the prior hydroxypropyl etherification, using potato starch as a raw starch and epoxy propane as an etherifying agent, and the successive oxidation, using H2O2 as an oxidant. Effects of the dosage of epoxy propane and sodium hydroxide, reaction time and reaction temperature on the hydroxypropyl etherification reaction were studied. Single factor and orthogonal tests were applied to determine the optimum technic conditions for hydroxypropyl etherification reaction. Afterwards, the effect of the dosage of oxidant on the oxidationof hydroxypropyl starch was observed by determining carboxyl contents in the product. A discussion of modification effects on the grain structure, whiteness, pasting temperature, peak viscosity, transparency, and freeze-thaw stability was given. Results indicated that：（1） The amount of hydroxypropyl group was affected by the following factors in order of dosage of epoxy propane, reaction temperature, the dosage of Na OH, and reaction time. Optimum conditions for the preparation of hydroxypropyl starch were： 18% epoxy propane, 22 h, 1% sodium hydroxide and at 45 ℃. The result hydroxypropyl starch content was 5.77%;（2） Along with the increase in the dosage of H_2O_2, the carboxyl content increases.（3） The hydroxypropyl modification leads to a reduction of the starch gelatinization temperature and an improvement of the freeze-thaw stability. Oxidation modification reduced the viscosity of starch, but increased its transparency. Oxidized hydroxypropyl starch had a lower viscosity, a better transparency, and a stronger anti-aging performance.

关 键 词：氧化羟丙基淀粉 马铃薯淀粉 羟丙基淀粉 氧化反应 羧基 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]