球磨改性淀粉制备交联淀粉的研究

Preparation of Crosslinked Starch by Starch physically modified with Ball-mill

研究了以水为介质湿法球磨后淀粉的结晶性、糊化特性、粒度分布,并考察了不同反应体系中球磨淀粉的反应效率。实验结果表明,球磨作用后淀粉结晶性部分破坏,糊化温度下降,平均粒径上升。在NaOH溶液和Na2CO3溶液两种体系中,淀粉的交联效率较低,球磨后的淀粉交联后含磷量相对交联原淀粉略低。在NaC l与Na2CO3混合体系中,淀粉的交联效果较好,球磨淀粉交联后含磷量要高于交联原淀粉。

The crystallinity, gelatinization properties and granule size distribution of maize starch physically modified with ball - mill in water were studied, and the reaction efficiency in different environments was also analyzed. The results indicated that the crystallinity was partially broken, the gelatinizing temperature decreased and the average diameter increased after action of ball - mill. In NaOH solution and Na2CO3 solution, the crosslinking efficiency was low, and the phosphorous content of starch modified with ball - mill was lower than that of native maize starch after reaction. In solution containing NaCl and Na2CO3, the crosslinked effect was better than that in NaOH and Na2 CO3 solutions, and the phosphorous content of starch modified with ball - mill was higher than that of native maize starch after reaction.