渗透压对交联玉米淀粉反应影响

Effects of osmotic pressure on cross-linking reaction of corn starch

为了研究渗透压与取代度和淀粉糊粘度之间关系,用氯化钠和硫酸钠作为玉米淀粉交联反应渗透压促进剂时,取代度(R^2分别为0.9851和0.9894)和起始糊化温度(R^2分别为0.9689和0.8238)都随渗透压增大而线性增加。当用氯化钠作为渗透压促进剂时,糊的峰值粘度和最终粘度都随渗透压增加而线性减小(R^2分别为0.9452和0.9468),破碎度在渗透压为164.39 atm时为0,继续增大渗透压后仍然为0;当硫酸钠作为渗透压促进剂时,峰值粘度和最终粘度随渗透压增大先增加后减小,破碎度随渗透压增加而线性减小(R^2为0.9295)。

The experiment was designed to find out the relations between osmotic pressure and degree of substiution, viscosities of the starch samples. When sodium chloride and sodium sulfate as an osmotic pressure enhancer is used in cross-linking reaction, the degree of substitution of the cross-linking reaction are both increase linearly with the increase in osmotic pressure with good correlation （R^2 = 0.985 1 and R^2= 0.9894, respectively）. When sodium chloride as an osmotic pressure enhancer is used in cross-linking reaction, peak viscosity and final viscosity measured in the Bradender Viscoamylograph are decrease linearly with the increase in osmotic pressure （R^2 = 0.9452 and R^2 = 0.9468, respectively）. The Breakdown is decreased to zero （no breakdown） after applying the osmotic pressure of 164.39 atm and remains zero after the osmotic pressure further increase. When sodium sulfate as an osmotic pressure enhancer is used in cross-linking reaction, peak viscosity and final viscosity are increased firstly, then followed by a decrease of the viscosities. Breakdown is decreased linearly with the increase of the osmotic pressure with good correlation （R^2= 0.9295）.