介孔交联阳离子淀粉的特性表征  

Characterization of mesoporous cross-linked cationic starch

作　　者：孙倩 马云翔 李海燕 俞力月 苟丽娜 张盛贵[1] SUN Qian;MA Yun-xiang;LI Hai-yan;YU Li-yue;GOU Li-na;ZHANG Sheng-gui(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2020年第5期219-226,共8页Journal of Gansu Agricultural University

基　　金：马铃薯淀粉制备结合态多酚-淀粉产品关键技术研究项目(GARS-TSZ-4).

摘　　要：【目的】以马铃薯淀粉为原料,溶剂法制备介孔淀粉,进一步制备介孔交联阳离子淀粉,对其特性进行表征,为应用提供研究基础.【方法】以乙醇交换法制备介孔淀粉,以环氧氯丙烷(EPI)和2-3环氧丙基三甲基氯化铵(GTAC)为试剂制备介孔交联阳离子淀粉.采用扫描电子显微镜(SEM)、氮气吸-脱附法、傅里叶变换红外光谱(FTIR)、液态核磁(1 HNMR)、粒经分布等指标对样品进行表征;采用差示扫描量热法(DSC)、热重分析法(TGA)分析其稳定性.【结果】试验可得到取代度最高为0.63的介孔交联阳离子淀粉,且甲基氮成功连接在了介孔淀粉上,制备的样品有类于蜂窝状的孔存在,孔径从介孔淀粉的22.6 nm变大到介孔交联阳离子淀粉的48.18 nm,氮气吸附量和孔体积变小,在0~200℃范围内更加稳定;与马铃薯原淀粉及介孔淀粉相比,介孔交联阳离子淀粉平均粒经增大,呈无定形非结晶型状态.【结论】研究结果为马铃薯介孔交联阳离子淀粉的制备和应用提供了依据.【Objective】Mesoporous cross-linked cationic starch was prepared by using potato starch and solvent method,and its features were characterized in order to provide the basis for application.【Method】Mesoporous starch was prepared by ethanol exchange method,and the cross-linked cationic starch was prepared by epichlorohydrin(EPI)and 2,3-epoxypropyl trimethy ammonium chloride(GTAC).The sample features were characterized by scanning electron microscopy(SEM),nitrogen adsorption-desorption,fourier transform infrared spectroscopy(FTIR),nuclear magnetic resonance(1H NMR)and particle size distribution.The stability of samples was analyzed by differential scanning calorimetry(DSC)and thermogravimetry(TGA).【Result】Mesoporous cross-linked cationic starch with the highest degree of substitution(DS=0.63)was obtained,and methyl nitrogen was successfully connected to the mesoporous starch.The samples were similar to honeycomb pores.The pore size ranged from 22.6 nm of mesoporous starch to 48.18 nm of cross-linked cationic mesoporous starch,the nitrogen adsorption-desorption capacity and pore volume decreased compared to mosopoous starch.The stability of mesoporous cross-linked cationic starch was better in the range of 0~200℃.The average size of cross-linked cationic mesoporous starch increased compared to potato starch and mesoporous starch,and it was amorphous and amorphous.【Conclusion】The results provide a basis for the preparation and application of potato mesoporous crosslinked cationic starch.

关 键 词：介孔淀粉 交联阳离子淀粉 特性表征 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]