交联微孔淀粉的制备及性质研究

Studies on preparation of crosslinked porous corn starch

以玉米淀粉为原料,以交联微孔淀粉的吸水、吸油率作为考察指标,研究了醚化法制备交联微孔淀粉的工艺条件。通过单因素和正交试验确定最佳酶解工艺条件为:反应温度50℃,时间24h,酶用量2·3%,淀粉乳浓度18%,pH值5·0,酶配比1∶8,所得交联微孔淀粉的吸水、吸油率分别为133·04%和124·27%。用电子显微镜、X-衍射仪对原淀粉、交联微孔淀粉的颗粒形态、晶体结构进行了分析。结果表明淀粉经交联、酶解处理后影响到颗粒表面及内部,但未影响到晶体结构,采用交联再微孔化的处理方法改善多孔淀粉的结构强度和吸附功能是可行的。

he esterified crosslinked porous corn starch was prepared and their properties of water absorption and oil absorption were investigated. Some factors including reaction temperature, reaction time, enzyme addition, enzyme combination, substrate content and reaction pH were studied as the main factors on the water and oil absorption capacity. The single element and orthogonal experiment showed that the optimum enzyme reaction condition was as follows：reaction temperature of 50℃ ,reaction time of 24 h, enzyme addition of 2. 3% ,substrate content of 20%, pH of 5.0,enzyme combination at 1： 8. Under these conditions, the capacities of water and oil absorption were 133.04% and 124. 27%, respectively. By using SEM, X - ray, it was found that the appearance and interior of starch were changed due to erosslinking and amylas hydrolysis, however, the crystalline structures were not changed. The result showed that crosslinked porous corn starch was feasible to improve the starch properties.