双氧水干法氧化对淀粉凝沉性的影响

Influence of Dry Oxidation of Hydrogen Peroxide on Starch Retrogradation

以玉米淀粉为原料,H2O2为氧化剂,FeSO4为催化剂,采用新型变性淀粉干法反应器制备氧化淀粉。通过单因素和正交试验研究了FeSO4添加量、双氧水添加量、含水率以及反应温度等因素对氧化淀粉凝沉性的影响。结果表明,最佳反应条件为:水分质量分数为30%,反应温度为55℃,双氧水添加量为5%,FeSO4质量分数为0.02%,在该条件下制备氧化淀粉不仅可显著提高淀粉的羧基含量和抗凝沉性,且双氧水易分解、分解后无残留,制备的氧化淀粉无需水洗。该法是一种流程短、能耗低、环保的新型氧化淀粉生产方法。

With raw material of corn starch,the oxidant of H202 and the catalyst of FeSO4,the new modified starch dry process reactor was adopted to prepare oxidized starch. Through single - factor and orthogonal experiments, influences of some factors including level of n202 , level of FeSO4, water mass fraction and reaction temperature on ret- rogradation of oxidized starch were studied. The results indicated that the optimum reaction conditions were as follows ： water mass fraction： 30% , reaction temperature： 55 ~C, mass 0.02%. For the starch prepared under the said conditions, not fraction of H202 ： 5~ , and mass fraction of FeSQ ： only the carboxyl content and anticoagulation of starch could be improve greatly, but also the prepared starch could be used directly without washing because hydrogen peroxide was easily hydrolyzed with no residue left. So, it was a new production method of oxidized starch, with short process, low energy consumption and environmental protection.