氧化大米淀粉制备工艺研究  

Study on preparation technology of oxidized rice starch

作　　者：李琴[1] 刘艺 夏聪 罗碧蔚 刘齐[1] LI Qin;LIU Yi;XIA Cong;LUO Bi-wei;LIU Qi(Zhixing College of Hube University,Wuhan 430014,Hubei,China;College of Science,Huazhong Agricultural University,Wuhan 430070,Hubei,China)

机构地区：[1]湖北大学知行学院,湖北武汉430014 [2]华中农业大学理学院,湖北武汉430070

出　　处：《粮食与油脂》2021年第7期19-23,共5页Cereals & Oils

基　　金：湖北省粮食科技成果转化项目(2080454)。

摘　　要：采用化学合成法对大米淀粉进行了改性,以绿色环保的过氧化氢为氧化剂、FeSO_(4)为催化剂,制备氧化大米淀粉.探究在氧化过程中氧化温度、氧化时间、氧化剂、氧化剂用量、pH等参数对大米淀粉氧化的影响.采用扫描电子显微镜(SEM)对氧化大米淀粉进行表征,氧化前后淀粉出现明显的外观变化.采用红外光谱仪(IR)对氧化大米淀粉进行光谱分析,得到明显的-COOH特征峰.The rice starch was modified by chemical synthesis method,and oxidized rice starch was prepared by using green hydrogen peroxide as oxidant and FeSO_(4) as catalyst.The effects of oxidation temperature,oxidation time,oxidant,oxidant dosage and p H on the oxidation of rice starch were investigated.The SEM was applied to characterize the oxidized rice starch,and the starch had obvious appearance changes before and after oxidation.The IR was used to analyze the infrared information of the oxidized rice starch,and the characteristic peak of-COOH was obtained visibly.

关 键 词：大米淀粉 参数 表征 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]