戴斯-马丁氧化剂对淀粉的氧化

Oxidation of starch by Dess-Martin oxidant

以玉米淀粉为原料,戴斯-马丁为氧化剂,对淀粉进行氧化处理,探究该氧化剂在不同添加量下对淀粉的结构产生的影响。结果表明:氧化剂主要使淀粉的C—2,C—3,C—4,C—5,C—6键位发生化学漂移;随氧化程度加重,羧基和羰基逐渐增多;通过测定氧化淀粉内支链淀粉与直链淀粉的含量变化,得知氧化剂对淀粉的降解较为剧烈;在氧化体系下的淀粉黏度降低,黏度稳定性提高。

Using corn starch as raw material and Dess-Martin as oxidant,the starch was oxidized to explore the effect of the oxidant on the structure of starch under different addition amounts.The results showed that the oxidant mainly caused the chemical shift of C—2,C—3,C—4,C—5 and C—6 bonds of starch.With the increase of oxidation degree,carboxyl and carbonyl groups increased gradually.By measuring the content changes of amylopectin and amylose in oxidized starch,it was found that the oxidant degraded starch more severely.Under the oxidation system,the viscosity of starch decreased and the viscosity stability improved.