本文關(guān)鍵詞：豌豆淀粉的超聲改性研究及產(chǎn)品開發(fā)　出處：《天津科技大學(xué)》2015年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 豌豆淀粉 超聲 氧化 改性

【摘要】：改性淀粉由于其優(yōu)良的性能,逐漸在各個(gè)領(lǐng)域得到廣泛的應(yīng)用,而超聲波技術(shù)作為新興的淀粉物理改性技術(shù),受到越來越多的關(guān)注。本文以豌豆淀粉為原料,以過氧化氫為氧化劑,輔助超聲波作用,制備豌豆氧化淀粉。分別對(duì)其合成路線進(jìn)行研究,確定最佳合成工藝參數(shù),優(yōu)化了豌豆氧化淀粉的制備工藝。同時(shí)對(duì)其結(jié)構(gòu)、性質(zhì)進(jìn)行了研究,為豌豆氧化淀粉的開發(fā)提供參考,并為超聲波技術(shù)在改性淀粉生產(chǎn)中的應(yīng)用提供依據(jù),從而更好地利用超聲波技術(shù)。通過研究超聲波在不同條件下對(duì)豌豆原淀粉乳的黏度變化的影響規(guī)律,探究了超聲波處理對(duì)豌豆淀粉的結(jié)構(gòu)性質(zhì)的影響。結(jié)果如下：豌豆淀粉在超聲波頻率組合為25 kHz+40 kHz+80 kHz,超聲波功率500W、超聲波作用溫度45℃、超聲波作用時(shí)間60m in的條件下峰值黏度下降最大,表明超聲波對(duì)豌豆原淀粉作用效果最大。用過氧化氫做氧化劑、硫酸亞鐵做催化劑制備氧化淀粉,實(shí)驗(yàn)考察了pH,反應(yīng)溫度、過氧化氫用量、反應(yīng)時(shí)間、超聲波功率對(duì)豌豆淀粉氧化反應(yīng)羧基含量的影響。結(jié)果表明,超聲波能明顯加速氧化反應(yīng)速率,使得率明顯提高。最終得到制備氧化淀粉最優(yōu)條件：反應(yīng)pH為5、反應(yīng)時(shí)間為90 min、超聲波功率500 W、硫酸亞鐵添加量0.3%、雙氧水添加量15%。另外,對(duì)不同處理?xiàng)l件下的豌豆氧化淀粉的結(jié)構(gòu)與性質(zhì)進(jìn)行了研究。利用現(xiàn)代分析儀器對(duì)產(chǎn)品進(jìn)行了表征,用掃描電鏡對(duì)合成產(chǎn)物的顆粒表面形態(tài)進(jìn)行分析,結(jié)果表明：原淀粉顆粒表面光滑,無孔洞,經(jīng)超聲波輔助氧化改性后,淀粉顆粒表面粗糙,出現(xiàn)孔洞,顆粒較集中,相互緊密結(jié)合在一起；用X-射線衍射儀和紅外光譜儀對(duì)合成產(chǎn)物的晶體結(jié)構(gòu)進(jìn)行鑒定,結(jié)果表明：超聲波氧化改性沒有破壞淀粉分子的原有結(jié)構(gòu)類型,原有的晶型結(jié)構(gòu)未被破壞,但其尖峰衍射特征強(qiáng)度減弱。運(yùn)用布拉班德糊化儀對(duì)其糊液的特性進(jìn)行了研究,結(jié)果表明超聲波氧化改性使淀粉糊峰值粘度下降。并對(duì)其熱性質(zhì)、粒度、透明度、溶解度、凍融穩(wěn)定性、凝沉性、白度等理化性質(zhì)進(jìn)行了詳細(xì)的比較研究。透明度、溶解度、白度均有顯著提高,吸水率、粒度及淀粉的焓值均比原淀粉降低。
[Abstract]:Modified starch has been widely used in various fields because of its excellent properties. As a new physical modification technology of starch, ultrasonic technology has attracted more and more attention. In this paper, pea starch is used as raw material. The oxidation starch of pea was prepared by using hydrogen peroxide as oxidant and assisted by ultrasonic wave. The synthetic route of the starch was studied and the optimum synthetic parameters were determined. The preparation process of pea oxidized starch was optimized, and its structure and properties were studied, which provided a reference for the development of pea oxidized starch, and provided the basis for the application of ultrasonic technology in the production of modified starch. In order to make better use of ultrasonic technology, the influence of ultrasonic wave on the viscosity of pea starch milk under different conditions was studied. The effects of ultrasonic treatment on the structure and properties of pea starch were investigated. The results were as follows: the ultrasonic frequency combination of pea starch was 25 kHz 40 kHz 80 kHz. Under the conditions of ultrasonic power 500 W, ultrasonic temperature 45 鈩，

本文編號(hào)：1436722