将真空处理应用于玉米淀粉的氧化改性中,以过氧化氢为氧化剂,采用微波半干法工艺,研究了催化剂用量、加水量、微波反应温度、真空处理时间等因素对黏度的影响,并将其与未真空氧化淀粉黏度进行比较;用红外光谱、偏光十字和扫描电镜对淀粉结构进行表征。结果表明,同样条件下,真空氧化淀粉粘度明显低于未真空氧化淀粉;在过氧化氢用量10%(以淀粉干基计,V/m),催化剂用量0.013 6%(以淀粉干基计,质量分数),加水量34%(以淀粉干基计,质量分数),微波反应温度60 ℃,真空处理时间20 s,微波反应时间6 min时制得真空氧化淀粉粘度为11.8 mPa·s,羧基含量为0.556%;相同条件下,未真空的氧化淀粉黏度为21.8 mPa·s,羧基含量为0.414%。因此,真空协助微波法用于淀粉氧化制备,具有快速、节能、减排、降耗的效果;结构表征结果表明氧化反应主要发生在淀粉颗粒的无定型区。
Vacuum treatment was applied to the oxidative modification of corn starch. With hydrogen peroxide as oxidant and prepared by microwave semidry process, the effects of catalyst dosage, water consumption, reaction temperature, vacuum time and other factors on the viscosity of starch were studied. Non-vacuum oxidized starche was used for comparison. The structure was characterized by Fourier transform infrared spectroscopy, polarized light microscopy, and scanning electron microscopy. The results show that the viscosity of vacuum oxidized starch is significantly lower than that of non-vacuum one. The viscosity and carboxyl content of vacuum oxidized starch was 11.8 mPa·s and 0.556%, respectively at the conditions of 60 ℃, 20 s vacuum treatment, 6 min microwave reaction; the dosage of hydrogen peroxide, catalyst and water was 10% (based on starch dry basis), 0.013 6% and 34%, respectively. The viscosity and carboxyl content of non-vacuum oxidized starch was 21.8 mPa·s and 0.414%, respectively. Therefore, vacuum-assisted preparation of oxidation of starch has advantages of less time, less energy, reducing emission and consumption. Structural characterization indicated that starch oxidation reaction occurred mainly in the amorphous regions.
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