摘要
研究机械活化对玉米淀粉氧化反应的强化作用。采用搅拌球磨机对玉米淀粉进行机械活化,以活化60min的玉米淀粉为原料,CuSO4为催化剂,H2O2为氧化剂干法制备氧化淀粉,并以羧基含量为评价指标,分别考察活化时间、反应时间、反应温度、氧化剂用量、催化剂用量及体系含水量等因素对玉米淀粉氧化反应的影响。结果表明,机械活化对玉米淀粉氧化反应有显著的强化作用,在反应时间为120min、反应温度50℃,H2O2与淀粉的摩尔比为0.586,催化剂CuSO4在淀粉中的质量分数为0.030%,体系含水量27.370%的条件下,由活化60min的玉米淀粉制得的氧化淀粉羧基含量为0.924%,而在相同条件下,由原玉米淀粉制得的氧化淀粉羧基含量仅为0.244%。
Study on enhancement effects of mechanical activation on oxidation reaction of maize starch.Maize starch was activated mechanically by a stirring-type ball mill.Using H2O2 as oxidant and CuSO4 as catalyst,the oxidized starch was prepared by dry method from maize starch activated 60 min.The effects of mechanical activation time,reaction time,reaction temperature,oxidant amount,catalyst amount and system water content to the oxidation reaction of maize starch were investigated respectively by using carboxyl content of maize starch as evaluating parameter.The results indicated that mechanical activation enhanced oxidation reaction of maize starch considerably.Under the conditions of reaction time 120 min,reaction temperature 50 ℃,mole ration of H2O2 to the starch 0.586,catalyst CuSO4 in the starch quality score 0.030%,system water content 27.370%,the carboxyl content was 0.924% of oxidized starch prepared from the maize starch activated 60 min,and it was only 0.244% from native starch at the same preparation conditions.
出处
《食品与机械》
CSCD
北大核心
2010年第3期18-21,共4页
Food and Machinery
基金
广西民族师范学院科研基金资助项目(编号:zdxm200906)
关键词
机械活化
玉米淀粉
氧化淀粉
氧化反应
mechanical activation
maize starch
oxidized starch
oxidation reaction
