交联木薯淀粉的制备及性能

Preparation and Properties of Cross-Linked Cassava Starch

以某有机物(代号CL)为交联剂,对木薯淀粉进行交联变性处理,研究了交联剂质量分数、氢氧化钠质量分数、反应温度和时间等因素对淀粉交联度的影响,并对交联淀粉进行了分析表征.结果表明:交联剂质量分数为0.5%、氢氧化钠质量分数为1.5%、反应时间为3h、反应温度为50℃时,交联工艺最佳,此时交联淀粉的沉降积为1.0mL.扫描电子显微镜形貌分析表明,木薯淀粉交联后颗粒表面粗糙、有凹坑出现;傅里叶变换红外光谱图中发现,交联淀粉较原淀粉在1 241cm-1处出现醚键吸收峰,表明木薯淀粉发生了交联反应;X-射线衍射曲线表明,交联反应可使淀粉部分结晶区非晶化,结晶度较原淀粉的下降率为16.94%;交联后淀粉黏度变大,黏度热稳定性明显提高.

Cassava starch was modified with a cross-linked reagent CL.The influence of content of CL and NaOH,reaction temperature and reaction time on the degree of cross-linking was studied,and the cross-linked starch was characterized.The results showed that the optimum degree of cross-linked starch was obtained under the condition of 0.5% concentration of CL,1.5% concentration of NaOH,3 h and50 ℃,while the sedimentation volume was 1.0mL.The results of scanning electron microscope showed that the granules of cross-linked starch had some dents on their surfaces.It was confirmed that the crosslinked reaction happened because the absorption peak of ether bond was found at 1 241 cm-1 in the Fourier transform infrared spectroscopy of cross-linked starch.The results of X-ray diffraction showed that the decrease percentage of crystallinity was 16.94% after cross-linking reaction.Viscosity of starch increased and their heat stability were improved obviously after cross-linking reaction.