摘要
以玉米淀粉为原料,利用N-(2,3-环氧丙基)三甲基氧化铵(GTA)为醚化剂,在NaOH为催化剂条件下,通过半干法制备阳离子淀粉。实验表明:对阳离子淀粉取代度(DS)影响的因素顺序依次为:反应时间>反应温度>体系中含水量>氢氧化钠用量。当淀粉用量为10g、GTA用量为1.5g、NaOH0.2g、反应温度80℃、反应时间4h、体系中含水量24%时,DS可达到0.105。对不同取代度的阳离子淀粉进行理化性质分析及表征,结果表明:阳离子淀粉的透明度、溶解度均随着取代度的增高有所增加。通过对阳离子淀粉进行红外光谱、偏光分析和X射线衍射分析,证实取代反应过程中淀粉结构发生了一定程度的变化。
In the present study,corn starch was etherified with N-（2,3-epoxy propyl） trimethyl ammonium chloride（GTA） under the catalysis of sodium hydroxide and high-substituted cationic starches were obtained.To achieve an optimal compro-mise between high degree of substitution（DS） and high reaction efficiency,orthogonal array design was used to investigate reaction temperature and time,water content in reaction system and addition amount of sodium hydroxide affecting high-substituted cationic starch preparation.Meanwhile,products with different DS obtained were structurally characterized by infrared,polarization and X-ray spectroscopies.Results showed that the contribution of the above parameters to the DS of corn starch followed the decreasing order：reaction timereaction temperaturewater content in reaction systemaddition amount of sodium hydroxide.The reaction for 4 h at 80 ℃ in a reaction system consisting of 10 g of starch,1.5 g of GTA and 0.2 g of sodium hydroxide and having 24% water content resulted in a DS of 0.105.As DS increased,the transparency and solubility of catonic corn starch exhibited an increase.Infrared,polarization and X-ray spectroscopic analyses demonstrated some changes in the structure of corn starch due to substitution.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期6-10,共5页
Food Science
基金
国家自然科学基金项目(50673089)
吉林省科技厅重点项目(20080227)
