纳米纤维素助剂对马铃薯淀粉氧化的影响

Effect of Nanocellulose Additives on Oxidation of Potato Starch

研究了纳米结晶纤维素(NCC)作为淀粉氧化助剂对马铃薯淀粉氧化的影响。通过测定氧化淀粉的羧基含量和黏度来表征NCC对淀粉氧化程度的影响,并通过分析淀粉氧化前后的红外光谱(FT-IR)、X射线衍射图谱(XRD)和扫描电镜(SEM)图片来表征NCC对氧化淀粉结构的影响。结果表明:次氯酸钠氧化马铃薯淀粉时,p H值9、温度45℃是氧化的最佳条件,添加一定量的NCC可以促进淀粉的氧化,同时淀粉的氧化程度随着有效氯用量的增加而升高。在此条件下,当NCC添加量为5%,有效氯用量为2.25%时,得到的氧化淀粉含羧基比相同条件下不添加NCC得到的提高了10.42%。

The effect of nanocrystalline cellulose（NCC） as oxidation additive on oxidation of potato starch was studied. To characterize the influence of NCC on the degree of starch oxidation,the carboxyl content and viscosity of oxidized starch were measured. And the impacts of NCC on the oxidized cross-linked potato starch structure were analyzed by FT-IR,XRD and SEM.The results showed that the optimum conditions of potato starch oxidation with sodium hypochlorite as oxidation additive were45 ℃ and p H value 9. The addition of a certain amount of NCC could promote the oxidation of starch,and the degree of starch oxidation increased with the increase of active chlorine charge. Under these conditions,when the NCC addition amount was 5 %and active chlorine charge was 2. 25 %,compared with oxidized starch without NCC addition,the content of carboxyl group of the oxidized starch increased by 10. 42 %.