豌豆氧化淀粉超声法制备的影响因素及其性质

Effect of the Factors on the Preparation of Pea Starch by Ultrasound and Its Properties

以豌豆淀粉为原料,过氧化氢为氧化剂,硫酸亚铁为催化剂,在超声作用下制备豌豆氧化淀粉。考察反应p H值、超声时间、过氧化氢添加量、硫酸亚铁用量、超声功率对淀粉氧化度的影响。结果表明,羧基含量随着反应时间的延长和过氧化氢添加量的增加而增加,增加趋势渐趋平缓;而随着p H值、超声功率和硫酸亚铁添加量的增大,羧基含量呈现先增加再降低的趋势。在反应p H 6.0,反应时间90 min,过氧化氢用量9%,硫酸亚铁用量0.03%,超声波功率550 W条件下,制备的豌豆氧化淀粉的羧基含量达到0.57%。与豌豆原淀粉相比,超声作用使淀粉黏度降低了17.97%,淀粉透明度增加了122.52%,凝沉性增强;超声协同氧化使淀粉黏度降低了93.49%,淀粉的透明度增加了635.76%,凝沉性进一步增强。

Oxidized pea starch was prepared with ultrasound by using pea starch as raw material, hydrogen peroxide as oxidant and ferrous sulfate as catalyst. The influences of some factors on the carboxyl content of oxidized pea starch were investigated, including reaction pH, reaction time, hydrogen peroxide dosage, ferrous sulfate dosage and ultrasound power. The experimental results revealed that the carboxyl group mass fraction increased with the increase of reaction time and hydrogen peroxide dosage, but the growth trend gradually tended to be gentle. However, the carboxyl group content rose at first, then dropped gradually with the increase of reaction pH, ultrasonic power and ferrous sulfate dosage. And the carboxyl content of oxidized pea starch reached 0.57% under the following conditions： reaction pH was6.0, reaction time was 90 min, the dosage of hydrogen peroxide was 9%, the amount of ferrous sulfate was 0.03%, ultrasonic power was 550 W. Compared to that of native starch, with ultrasound the viscosity of pea starch was decreased by 17.97%, the transparency increased by 122.52%, the retrogradation was increased, however under the combination of ultrasound and oxidation the viscosity was decreased by 94.49%, the transparency increased by 635.76%, and the retrogradation was increased furtherly.