本文選題：木薯淀粉　切入點(diǎn)：超聲　出處：《天津科技大學(xué)》2015年碩士論文

【摘要】：超聲波和微波技術(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。本文以木薯淀粉為原料,以次氯酸鈉為氧化劑,輔助超聲作用,制備木薯氧化淀粉,再以三偏磷酸鈉為交聯(lián)劑,在微波作用下,制備木薯氧化交聯(lián)復(fù)合變性淀粉。分別研究其合成路線,確定了木薯氧化變性淀粉和木薯氧化交聯(lián)復(fù)合變性淀粉的制備工藝。同時(shí)對(duì)木薯原淀粉及其氧化淀粉、氧化交聯(lián)淀粉的結(jié)構(gòu)、性質(zhì)進(jìn)行了研究,為木薯復(fù)合變性淀粉的開發(fā)與應(yīng)用提供參考,為超聲波和微波技術(shù)在變性淀粉生產(chǎn)中的應(yīng)用奠定基礎(chǔ),從而更好地利用超聲波和微波技術(shù)。采用單因素試驗(yàn)、正交試驗(yàn)對(duì)木薯氧化淀粉的合成工藝進(jìn)行了詳細(xì)的研究,探索各影響因素對(duì)氧化淀粉羧基含量的影響,并在超聲和非超聲作用下分別制備木薯氧化淀粉,研究超聲波作用對(duì)氧化淀粉的影響,證明了超聲波提高了氧化淀粉的羧基含量,可以加速氧化反應(yīng)。在此基礎(chǔ)上,采用單因素試驗(yàn)、正交試驗(yàn)對(duì)木薯氧化交聯(lián)復(fù)合變性淀粉的合成工藝進(jìn)行了詳細(xì)研究,探索各影響因素對(duì)氧化交聯(lián)淀粉沉降積的影響。最終得到制備氧化淀粉最優(yōu)反應(yīng)條件：反應(yīng)pH8,反應(yīng)時(shí)間100min,超聲功率300W,溫度35℃,有效氯濃度5%；氧化交聯(lián)復(fù)合變性淀粉最優(yōu)反應(yīng)條件：反應(yīng)pH10,作用時(shí)間5min,超聲功率200W,三偏磷酸鈉添加量1.5%。另外,對(duì)不同處理?xiàng)l件下的木薯變性淀粉的性質(zhì)進(jìn)行了研究,利用現(xiàn)代分析儀器對(duì)產(chǎn)品結(jié)構(gòu)進(jìn)行了表征,SEM圖譜表明,原淀粉顆粒表面光滑,無孔洞,超聲氧化后顆粒表面粗糙、出現(xiàn)孔洞；X-RD圖譜表明,氧化和氧化交聯(lián)淀粉的衍射峰幾乎沒有變化、變性沒有改變淀粉晶型；IR光譜表明,氧化淀粉的化學(xué)鍵與原淀粉基本相同,交聯(lián)后出現(xiàn)酯羰基峰；DSC圖譜表明氧化和氧化交聯(lián)淀粉的熱焓值較原淀粉小。并對(duì)氧化和氧化交聯(lián)淀粉穩(wěn)定性、透明度、溶解度、凝沉性、白度、成膜性、粘度性質(zhì)進(jìn)行了研究。結(jié)果表明,氧化淀粉的透明度、溶解性、白度、成膜性等均優(yōu)于原淀粉,但凍融穩(wěn)定性、抗酸性、抗老化性、熱穩(wěn)定性不好,氧化交聯(lián)變性淀粉的凍融穩(wěn)定性、抗酸性、抗老化性、熱穩(wěn)定性均較好。
[Abstract]:As a new technology of starch physical modification, ultrasonic and microwave technology have attracted more and more attention.Cassava oxidized starch was prepared by using cassava starch as raw material, sodium hypochlorite as oxidant, assisted ultrasonic action, and sodium trimetaphosphate as crosslinking agent. Under microwave irradiation, cassava oxidized crosslinked composite modified starch was prepared.The preparation process of cassava oxidized modified starch and cassava cross-linked composite modified starch were studied.At the same time, the structure and properties of cassava starch, its oxidized starch and oxidized cross-linked starch were studied, which provided a reference for the development and application of cassava modified starch.It lays a foundation for the application of ultrasonic and microwave technology in the production of modified starch, thus making better use of ultrasonic and microwave technology.The synthetic process of cassava oxidized starch was studied in detail by single factor test and orthogonal test. The effects of various factors on the carboxyl content of oxidized starch were explored. The oxidized cassava starch was prepared by ultrasonic and non-ultrasonic.The effect of ultrasonic wave on oxidized starch is studied. It is proved that ultrasonic wave can increase the carboxyl content of oxidized starch and accelerate the oxidation reaction.On this basis, single factor test and orthogonal test were used to study in detail the synthetic process of cassava oxidative crosslinked composite modified starch, and to explore the influence of various factors on the sedimentation of oxidized cross-linked starch.The optimal reaction conditions for the preparation of oxidized starch were obtained as follows: reaction pH 8, reaction time 100 min, ultrasonic power 300 W, temperature 35 鈩，

本文編號(hào)：1704031