氧化玉米多孔淀粉的制备及其性质研究  

Preparation and Properties Research of Oxidized Corn Porous Starch

作　　者：吴磊 张二娟 张淑芬 黄亚明 张永 高群玉[3] 张立[3] 陈云[3] WU Lei;ZHANG Erjuan;ZHANG Shufen;HUANG Yaming;ZHANG Yong;GAO Qunyu;ZHANG Li;CHEN Yun(Research and Development Center,Henan Hengrui Starch Technology Co.Ltd,Luohe 462000,China;Henan food Vocational College,Luohe 462300,China;South China Institute of Technology,Guangzhou 510640,China)

机构地区：[1]河南恒瑞淀粉科技股份有限公司研发中心,河南漯河462000 [2]漯河食品职业学院,河南漯河462300 [3]华南理工大学,广东广州510640

出　　处：《河南化工》2019年第12期22-27,共6页Henan Chemical Industry

摘　　要：以普通玉米淀粉酶法制备的多孔淀粉为原料,利用次氯酸钠创建碱性反应条件制备氧化玉米多孔淀粉。结果显示,当pH值为10,次氯酸钠5%、反应温度45℃、反应时间3 h,羧基含量达到了0.92%,亚甲基蓝吸附量达到了22.66 mg/g。通过扫描电镜观察显示,氧化玉米多孔淀粉在反应后表现粗糙度增加,但是傅里叶红外光谱中并未出现新的吸收峰,相比玉米多孔淀粉,氧化玉米多孔淀粉的峰值温度、起始以及终止糊化温度、焓值均有所下降,同时两者的晶型并未发生变化,均为A型。Porous starch prepared by common corn amylase method as raw material,using sodium hypochlorite as basic reaction conditions,oxidized corn porous starch is prepared.The results show that when pH value is 10,sodium hypochlorite is 5%,reaction temperature is 45℃,reaction time is 3 h,the content of carboxyl group reaches 0.92%and the adsorption capacity of methylene blue reaches 22.66 mg/g.Scanning electron microscopy showes that the oxidation of corn porous starch roughness increases after the reaction performance,but there is no new absorption peak in FTIR.Compared with the corn porous starch,peak temperature,start and end gelatinization temperature and enthalpy all decrease,at the same time,the crystal forms of the two have not changed,both of them are A type.

关 键 词：多孔淀粉 次氯酸钠 氧化 吸附 

分 类 号：TQ91[化学工程]