芭蕉芋交联淀粉的制备工艺研究及结构表征  

Study on the preparation of cross-linked starch of Canna edulis Ker. and its structure characterization

作　　者：李东芳 周捷 徐婧 邱业先 LI Dong-fang;ZHOU Jie;XU Jing;QIU Ye-xian(Department of Chemistry,Biology and Material Engineering,Suzhou University of Science andTechnology,Suzhou 215000,Jiangsu,China)

机构地区：[1]苏州科技大学化学生物与材料工程学院,江苏苏州215000

出　　处：《粮食与油脂》2019年第3期40-44,共5页Cereals & Oils

基　　金：苏住建项目(201508)

摘　　要：以芭蕉芋淀粉为原料,环氧氯丙烷(ECH)为交联剂,在单因素试验的基础上,采用响应面分析法,确定合成芭蕉芋交联淀粉的最优工艺,并通过FTIR、SEM对产品结构进行表征。结果表明,芭蕉芋交联淀粉制备的最佳条件为芭蕉芋淀粉10 g、 ECH用量为0.9 mL、Na OH用量为4.4 mL、温度39℃、时间4 h。FTIR表明芭蕉芋淀粉分子之间成功交联。SEM表明交联反应使原淀粉的颗粒形态发生变化,呈现一定的交联网状结构。Cross-linked starch was prepared with Canna edulis Ker. starch as raw material, epichlorohydrin (ECH) as cross-linking agent. The optimum process for synthesizing crosslinked starch of Canna edulis Ker. was obtained based on single factor test and response surface methodology. The structure of the product was characterized by FTIR and SEM. The results showed that the optimum conditions for the preparation of cross-linked starch of Canna edulis Ker. were as follows: weight of Canna edulis Ker. starch 10 g, the dosage of ECH 0.9mL, the dosage of NaOH 4.4 mL, the temperature 39 ℃, and the time 4 h. FTIR showed that the Canna edulis Ker. starch molecules were successfully cross-linked, and SEM showed that the cross linking reaction resulted in the change of the granule morphology of the starch, and showed a certain cross-linking network structure.

关 键 词：芭蕉芋淀粉 交联淀粉 响应面法 FTIR表征 SEM表征 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]