羟丙基氧化高直链玉米淀粉的制备、表征及性能研究  

Preparation,characterization and properties of hydroxypropyl oxidized high amylose corn starch

作　　者：吴帅[1] 潘坤[2] 唐洪波[2] WU Shuai PAN Kun TANG Hong-bo(Nylon Factory, PetroChina Liaoyang Petrochemical Company,Liaoyang 111003,China Sciences School, Shenyang Uni-versity of Technology, Shenyang 110870 ,China)

机构地区：[1]中国石油天然气股份有限公司辽阳石化分公司尼龙厂,辽宁辽阳111003 [2]沈阳工业大学理学院,辽宁沈阳110870

出　　处：《粮食与饲料工业》2017年第5期28-32,共5页Cereal & Feed Industry

基　　金：国家高技术研究发展计划(2014AA021906)集成化全组分高效利用非粮木薯原料的关键技术研究

摘　　要：以高直链玉米淀粉为原料,次氯酸钠为氧化剂,环氧丙烷为醚化剂,氢氧化钠为催化剂,对羟丙基氧化高直链玉米淀粉的制备、表征及性能进行了研究。考察了环氧丙烷用量、羟丙基化时间、羟丙基化温度、氢氧化钠用量和无水硫酸钠用量对羟丙基氧化高直链玉米淀粉取代度的影响。结果表明,制备氧化高直链玉米淀粉的较佳工艺条件为:羟丙基化时间18h、羟丙基化温度40℃、无水硫酸钠用量10%、氢氧化钠用量1.2%。高直链玉米淀粉经氧化后,在波数1 735cm-1处出现CO的伸缩振动峰;羟丙基化、氧化改变了高直链玉米淀粉热稳定性。氧化、羟丙基化能提高高直链玉米淀粉的冻融稳定性和膨胀能力,氧化使高直链玉米淀粉蓝值降低,羟丙基化基本不改变高直链玉米淀粉的蓝值。The preparation, characterization and properties of hydroxypropyl oxidized high amylose corn starch was studied using high amylose corn starch as a material, sodium hypochlorite as an oxidant, propylene oxide as an etherifying reagent, so-dium hydroxide as a catalyst in this paper. The effect of factors such as amount of propylene oxide, hydroxypropylation time, hydroxypropylation temperature and amount of sodium hydroxide and anhydrous sodium sulfate on the substitution degree of hydroxypropyl oxidized high amylose corn starch was investigated. The results showed that the better technology conditions for preparing the hydroxypropyl oxidized high amylose corn starch were as follows： hydroxypropylation time 18 h, hydroxypropy-lation temperature 40°C and amount of sodium hydroxide 1. 2% , amount of anhydrous sodium sulfate 10% , respectively. The absorption peak at wave number 1 735 cm-1 in the infrared spectroscopy of oxidized high-amylose corn starch belonged to the stretching vibration of the C=0 groups. The oxidation and hydroxypropylation changed the thermal stability of high amylose corn starch. The oxidation and hydroxypropylation could increase the freeze-thaw stability and swelling power of high amylose corn starch. The oxidation reduced the blue value. The hydroxypropylation did not basically influence the blue value.

关 键 词：高直链玉米淀粉 氧化 羟丙基化 表征 性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]