摘要
以糯玉米淀粉为原料,双氧水为氧化剂,硫酸铜为催化剂,对氧化糯玉米淀粉的制备工艺进行了研究。考察了反应温度、反应时间、pH、双氧水用量、硫酸铜用量对氧化糯玉米淀粉羧基含量的影响。以红外光谱表征氧化糯玉米淀粉。结果表明,反应温度、反应时间、pH、双氧水用量、硫酸铜用量对糯玉米淀粉氧化均有影响。当硫酸铜用量小于0.082%时,氧化糯玉米淀粉羧基含量随着硫酸铜用量的增加而增加。糯玉米淀粉经双氧水氧化后,其糊液透明度增加,凝沉性减弱。
The technology for preparing the oxidized waxy corn starch were studied by using waxy corn starch as materials, hydrogen peroxide as oxidant, copper sulfate as catalyst in this paper. The effect of factors such as reaction temperature, reaction time, pH, amount of hydrogen peroxide and amount of copper sulfate on the carboxyl content of the oxidized waxy corn starch was discussed. The oxidized waxy corn starch was characterized by IR spectra. The results showed that the oxidization of waxy corn starch was influenced by reaction temperature, reaction time, pH, a- mount of hydrogen peroxide and amount of copper sulfate. The carboxyl content of the oxidized waxy corn starch increased with the increasing amount of copper sulfate when amount of copper sulfate was less than 0. 082%. After waxy corn starch being oxidized by hydrogen peroxide,its transparency increased, but its retrogradation decreased.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第7期101-105,共5页
Journal of the Chinese Cereals and Oils Association
关键词
糯玉米淀粉
氧化
羧基含量
双氧水
waxy corn starch, oxidation, carboxyl content, hydrogen peroxide
作者简介
唐洪波，男，1964年出生，教授，精细化工产品、天然高分子及其制品
