本文選題：機(jī)械活化固相醚化法　切入點：羧甲基木薯淀粉和羧甲基殼聚糖混合物　出處：《食品科技》2017年09期

【摘要】：羧甲基木薯淀粉和羧甲基殼聚糖混合物不僅可有效改善淀粉物化性質(zhì),還可引入抑菌性能好的羧甲基殼聚糖。以木薯淀粉、殼聚糖為原料,氯乙酸鈉為醚化劑,氫氧化鈉為催化劑,采用機(jī)械活化固相醚法制備羧甲基木薯淀粉和羧甲基殼聚糖混合物。以黏度為評價指標(biāo),通過單因素和正交試驗設(shè)計優(yōu)化確定最佳制備工藝,采用紅外光譜(Fourier transform infrared spectroscopy,FTIR)、X-射線衍射(X-ray diffraction,XRD)、掃描電鏡(Scanning electron microscope,SEM)對羧甲基淀粉的結(jié)構(gòu)進(jìn)行表征,并考察混合物的取代度和溶解度。結(jié)果表明,機(jī)械活化破壞了淀粉、殼聚糖的結(jié)晶結(jié)構(gòu),降低結(jié)晶度,醚化試劑更容易滲透到內(nèi)部使淀粉、殼聚糖發(fā)生羧甲基化反應(yīng)。最佳工藝參數(shù)為:淀粉與殼聚糖質(zhì)量比0.5:0.5、淀粉與氯乙酸鈉的摩比1:0.9、氫氧化鈉質(zhì)量分?jǐn)?shù)18.8%(占淀粉干基質(zhì)量)、球磨溫度50℃、球磨時間60 min、轉(zhuǎn)速380 r/min、磨球體積500 m L。在該試驗條件下制備得到的羧甲基木薯淀粉和羧甲基殼聚糖混合物的黏度為1025 m Pa·s,其中羧甲基木薯淀粉的取代度為0.79,羧甲基殼聚糖的總?cè)〈葹?.17,溶解度為90.87%,且隨著殼聚糖比例增大,混合物溶解度不斷減小。FTIR、XRD、SEM進(jìn)一步證實木薯淀粉、殼聚糖均發(fā)生了羧甲基化反應(yīng)。
[Abstract]:The mixture of carboxymethyl cassava starch and carboxymethyl chitosan can not only improve the physicochemical properties of starch, but also introduce carboxymethyl chitosan with good bacteriostasis.The mixture of carboxymethyl cassava starch and carboxymethyl chitosan was prepared with cassava starch and chitosan as raw materials, sodium chloroacetate as etherifying agent and sodium hydroxide as catalyst.The optimum preparation process was determined by single factor and orthogonal design. The structure of carboxymethyl starch was characterized by FTIR transform infrared spectroscope X-ray diffractometer and scanning electron microscope (SEM). The structure of carboxymethyl starch was characterized by scanning electron microscope (SEM) and scanning electron microscope (SEM).The substitution and solubility of the mixture were investigated.The results showed that mechanical activation destroyed the crystalline structure of starch and chitosan, reduced the crystallinity, and the etherification reagent could penetrate the starch more easily to make the starch and carboxymethylation of chitosan take place.The optimum technological parameters are as follows: the mass ratio of starch to chitosan is 0.5: 0.5, the molar ratio of starch to sodium chloroacetate is 1: 0.9, the mass fraction of sodium hydroxide is 18.8, the milling temperature is 50 鈩，

本文編號：1706431