• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
贾一凡, 邱增莲, 汪涛, 王丰俊. 氧化板栗淀粉的制备及性质研究[J]. 食品工业科技, 2017, (04): 242-246. DOI: 10.13386/j.issn1002-0306.2017.04.037
引用本文: 贾一凡, 邱增莲, 汪涛, 王丰俊. 氧化板栗淀粉的制备及性质研究[J]. 食品工业科技, 2017, (04): 242-246. DOI: 10.13386/j.issn1002-0306.2017.04.037
JIA Yi- fan, QIU Zeng- lian, WANG Tao, WANG Feng- jun. Preparation and properties of chestnut starch oxidized by hydrogen peroxide[J]. Science and Technology of Food Industry, 2017, (04): 242-246. DOI: 10.13386/j.issn1002-0306.2017.04.037
Citation: JIA Yi- fan, QIU Zeng- lian, WANG Tao, WANG Feng- jun. Preparation and properties of chestnut starch oxidized by hydrogen peroxide[J]. Science and Technology of Food Industry, 2017, (04): 242-246. DOI: 10.13386/j.issn1002-0306.2017.04.037

氧化板栗淀粉的制备及性质研究

Preparation and properties of chestnut starch oxidized by hydrogen peroxide

  • 摘要: 以板栗淀粉为原料,双氧水为氧化剂,硫酸铜作催化剂,采用湿法氧化工艺,通过单因素和正交实验,对氧化板栗淀粉的制备工艺进行优化,并对其理化及结构特性进行研究。结果表明,制备氧化板栗淀粉的最佳工艺条件为:p H为6,过氧化氢用量与淀粉比为1∶1(V/W),硫酸铜添加量为淀粉干基的0.03%,时间为8 h。在最佳工艺条件下,验证氧化板栗淀粉的羧基含量达53.79%,氧化程度达到最高。随着羧基含量由26.99%升高至53.79%,其透光率由89.34%升高至91.05%,而其凝沉性降低;扫描电子显微镜分析结果表明,板栗淀粉经过氧化改性后,其颗粒表面变得粗糙,且会产生不同程度的裂痕、腐蚀和破损。 

     

    Abstract: This wet process involves homemade chestnut starch as a raw material,hydrogen peroxide as an oxidant,and copper sulphate as a catalyst.In this study,the optimized conditions for oxidized chestnut starch and its physicochemical and structural properties were investigated. The results showed that the optimum preparation conditions were as follows: p H6,hydrogen peroxide∶ chestnut starch = 1∶ 1( V / W),copper sulfate amount was 0.03% of the dry starch and time for 8 h.Under the optimum process conditions,carboxyl content reached the highest degree of 53.79%.As the carboxyl content increased from 26.99% to53.79%,light transmittance research showed that transparency improved from 89.34% to 91.05%,however,the retrogradation was reduced by the oxidation at the same time. The SEM indicated that the surface of chestnut starch granules turned into rough,and exhibited different degrees of cracks,corrosion and worn after oxidation.

     

/

返回文章
返回