微波干法羧甲基淀粉工艺优化及结构研究  

Process optimization and structure study of Carboxymethyl starch by microwave-drying method

作　　者：唐晓珍[1] 张慧[1] 方松 李静 TANG Xiao-zhen;ZHANG Hui;FANG Song;LI Jing(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018, Shandong,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《粮食与油脂》2018年第11期18-22,共5页Cereals & Oils

基　　金：山东省重点研发计划项目(2015GNC113008;2017GNC10101);山东省自然科学基金项目(ZR2014CL037;ZR2015CM038);泰安市科技发展计划项目(201540700)

摘　　要：为了提高羧甲基淀粉的反应效率和质量均一性,采用微波干法制备玉米羧甲基淀粉,通过响应面设计对微波干法工艺进行优化,采用高效尺寸排阻色谱及电子显微镜研究羧甲基淀粉的分子结构及表观结构。结果表明:微波干法制备羧甲基淀粉的最佳工艺条件为氢氧化钠与氯乙酸摩尔比3.1、水分含量20.54%、微波时间6.38 min、微波功率335 W。在此条件下制得的羧甲基淀粉取代度达0.217 6,反应效率为87.05%。微波辐射使淀粉分子中部分支链淀粉降解成低分子量淀粉链,淀粉颗粒表面脐点处出现凹坑及破裂,这些结构变化提高了淀粉反应活性。In order to improve the reaction efficiency and quality uniformity of carboxymethyl starch products,carboxymethyl corn starch was prepared by microwave dry process.Response surface methodology were applied to optimize the microwave-drying process for carboxymethyl starch.The molecular structure and apparent structure of carboxymethyl starch were studied by high efficient size exclusion chromatography and electron microscope.The results showed that the best technological conditions for preparing carboxymethyl starch by microwave dry process were molar ratio of NaOH to chloroacetic acid 3.1,moisture content 20.54%,microwave time 6.38 min and microwave power 335 W.Under the conditions,the degree of substitution of carboxymethyl starch was 0.217 6,and the reaction efficiency was 87.05%.Partial amylopectin in starch molecule was degraded to low molecular weight starch chain by microwave radiation.Pits and breakup appeared at the umbilicus of starch granules.These structural changes increased starch reactivity.

关 键 词：羧甲基淀粉 微波干法 分子结构 表观结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]