發(fā)布時(shí)間：2018-04-06 01:30

  本文選題：多孔淀粉　切入點(diǎn)：制備　出處：《天津大學(xué)》2010年碩士論文

【摘要】：多孔淀粉是一種新型的變性淀粉,作為吸附材料,其高效、無(wú)毒、安全、可生物降解等優(yōu)點(diǎn),引起國(guó)內(nèi)外專(zhuān)家學(xué)者的關(guān)注和興趣,被廣泛研究開(kāi)發(fā)應(yīng)用于食品、醫(yī)藥衛(wèi)生、農(nóng)業(yè)、日用化工等行業(yè)。本研究以馬鈴薯淀粉為原料,對(duì)多孔淀粉制備工藝、多孔淀粉的性質(zhì)及應(yīng)用進(jìn)行了研究。 本文采用馬鈴薯原淀粉為原料,通過(guò)對(duì)馬鈴薯淀粉進(jìn)行糊化,在低溫條件下制備多孔淀粉,并研究了溫度以及乙醇和水的不同比例處理后對(duì)其的影響。采用掃描電子顯微鏡(SEM)對(duì)淀粉進(jìn)行表征分析,研究了經(jīng)不同比例的乙醇和水的溶液處理后多孔淀粉的孔徑變化以及其吸油、吸水蒸汽的變化。 以檸檬酸為酯化劑,在無(wú)溶劑條件下合成淀粉酯,并以取代度為評(píng)價(jià)指標(biāo),利用正交試驗(yàn)對(duì)淀粉酯的合成工藝進(jìn)行優(yōu)化,考察了物料比、反應(yīng)時(shí)間、反應(yīng)溫度對(duì)取代度的影響。采用紅外光譜分析(FTIR)、熱重分析(TG)、粘度測(cè)定(RVA)、掃描電鏡分析(SEM)等技術(shù)對(duì)產(chǎn)物結(jié)構(gòu)及性能進(jìn)行表征。疏水性酯基的引入減少了淀粉中的羥基數(shù)目因而使得淀粉酯的熱穩(wěn)定性降低,疏水性增加,親水性降低,粘度降低。 以多孔淀粉為吸附材料,研究多孔淀粉在油-水體系、乙醇-水體系中的吸附應(yīng)用。
[Abstract]:Porous starch is a new type of modified starch. As an adsorbent material, it has the advantages of high efficiency, non-toxicity, safety, biodegradability and so on. It has attracted the attention and interest of experts and scholars at home and abroad, and has been widely studied and applied in food, medicine and hygiene.Agriculture, daily chemical industry and other industries.The preparation process, properties and application of porous starch were studied with potato starch as raw material.The porous starch was prepared by gelatinization of potato starch at low temperature, and the effects of temperature and different proportion of ethanol and water on it were studied.The starch was characterized and analyzed by scanning electron microscopy (SEM). The pore size changes of porous starch treated with different proportion of ethanol and water as well as the changes of oil absorption and water absorption steam were studied.Starch ester was synthesized by using citric acid as esterification agent and the degree of substitution as evaluation index. The effects of material ratio, reaction time and reaction temperature on the degree of substitution were investigated by orthogonal test.The structure and properties of the products were characterized by FTIR, TG, RVAX and SEM.The introduction of hydrophobic ester groups reduces the number of hydroxyl groups in starch, thus reducing the thermal stability, hydrophobicity, hydrophilicity and viscosity of starch esters.The application of porous starch in oil-water system and ethanol-water system was studied.
【學(xué)位授予單位】：天津大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2010
【分類(lèi)號(hào)】：TS236.9

【引證文獻(xiàn)】

相關(guān)碩士學(xué)位論文 前2條

1 傅新征;薏苡仁淀粉制備與性質(zhì)研究及改性應(yīng)用[D];福建農(nóng)林大學(xué);2012年

2 劉宇欣;擠壓—復(fù)合酶法制備多孔淀粉研究[D];東北農(nóng)業(yè)大學(xué);2013年

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本文編號(hào)：1717389