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Laura Junistia Asaf K. Sugih Robert Manurung Francesco Picchioni Leon P. B. M. Janssen Hero J. Heeres 《Starch - St?rke》2008,60(12):667-675
This paper describes the synthesis of long‐chain fatty esters of corn starch (starch laurate and starch stearate) with a broad range in degree of substitution (DS = 0.24−2.96). The fatty esters were prepared by reacting the starch with vinyl laurate or vinyl stearate in the presence of basic catalysts (Na2HPO4, K2CO3, and Na acetate) in DMSO at 110°C. The yellowish products were characterized by 1H‐, 13C‐NMR and FT‐IR. The DS of the products is a function of the carbon number of the fatty acid chain, vinyl ester to starch ratio and the type of catalyst. When performing the reactions using Na2HPO4 as the catalyst, the DS for the starch laurate compounds is higher than for the corresponding starch stearates. For low vinyl ester to starch ratios, an increase in the vinyl ester concentration leads to higher product DS values. At higher ratios, the DS decreases, presumably due to a reduction of the polarity of the reaction medium. K2CO3 and Na acetate are superior catalysts with respect to activity compared to Na2HPO4 and products with DS values close to 3 were obtained. 相似文献
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本文以玉米淀粉为原料,硬脂酸为酯化剂,在微波条件下合成了硬脂酸玉米淀粉酯,着重研究了硬脂酸玉米淀粉酯的性质,如粘度、透明度、抗凝沉性和乳化性。结果表明:经过硬脂酸酯化后的淀粉大大改进了原淀粉的性能,粘度较低、透明度较高、抗凝沉性好并具有一定的乳化性。 相似文献
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通过对玉米淀粉经中长链脂肪酸酶促酯化改性后的理化性质的分析,考察其性质的变化,阐明其潜在应用价值,为其实际应用提供理论依据。中长链脂肪酸的引入不仅提高了淀粉乳的黏度、凝沉稳定性和冻融稳定性,且获得了良好的乳化性(67%~98%),且乳化效果明显好于明胶(40%)和蔗糖酯(50%),但与单甘脂(75%)相似。与辛烯基琥珀酸淀粉酯和醋酸淀粉酯相比,低取代度中长链脂肪酸淀粉酯的乳化性(92.36%~97.89%)和冻融稳定性(析水率为17%~20%)要优于辛烯基琥珀酸淀粉酯(析水率为47.2%)和醋酸淀粉酯(析水率为68.63%)。因此,酶促合成的中长链脂肪酸淀粉酯可以作为一种新型的、更为安全的乳化剂和冻融稳定剂广泛的应用到食品、医药及化妆品等领域。 相似文献
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Rheological properties of corn starch octenylsuccinate (OSA starch) pastes (5%, w/w), at different 1‐octenylsuccinic anhydride (OSA) contents (0, 1.0, 1.5, 2.0 and 2.5%, w/w) were evaluated in steady and dynamic shear. The OSA starch pastes had high shear‐thinning behaviors and their flow behaviors were described by power law, Casson, and Herschel‐Bulkley models. Magnitudes of consistency index (K, Kh) and yield stress (σoc, σh) increased with the increase in OSA content and the decrease in temperature. Over the temperature range of 10–50°C, the effect of temperature on apparent viscosity (ηa,100) was described by the Arrhenius equation. The activation energy values (Ea = 10.7–13.9 kJ/mol) of OSA starches were lower than that (Ea = 15.9 kJ/mol) of native starch. Dynamic frequency sweep test showed that both storage modulus (G′) and loss modulus (G′′) of OSA starch pastes increased with the increase in OSA content. Dynamic (η*) and steady shear (ηa) viscosities of OSA starch pastes at various OSA contents did not follow the Cox‐Merz superposition rule. 相似文献
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挤压法制备的硬脂酸玉米淀粉酯的性质研究 总被引:2,自引:1,他引:2
以玉米淀粉为原料,硬脂酸为酯化剂,用双螺杆挤压机作反应器制备了硬脂酸玉米淀粉酯.对硬脂酸玉米淀粉酯的黏度、稳定性、溶解度、糊化度、乳化特性和消化性等性质进行了测定和分析. 相似文献
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In the present work, response surface methodology (RSM) was used to determine the mathematical relationship between octenylsuccinic anhydride (OSA) treated maize starch and the octenylsuccinylation reaction conditions. A second‐order polynomial model was chosen to approximate the relationship between the response variable (y, as the degree of substitution “DS” used to define the extent of the octenylsuccinylation) and the three regressors, x1 as the temperature, x2 as the time and x3 as the pH. Analysis of variance (ANOVA) showed a high R2 coefficient of 0.9905, thus ensuring a satisfactory adjustment of the selected model with the experimental data. Only temperature‐pH interaction was found to have a non‐significant effect. The positive sign for the regression coefficient of the temperature variable indicated that the yDS increased with the increased levels of this factor from 25 to 45°C. The negative sign for the coefficient of time and also pH indicated that yDS decreased as either the time or pH increased in the region of the tested range. The negative coefficients of the interaction between x2 and x3 indicated that a simultaneous increase in reaction time with decrease in pH of the esterification reaction led to an increase in yDS. Maize starch octenylsuccinate synthesis on basis of its DS value was optimized for the three independent variables tested in this study. The predicted value for the DS was 0.02 where temperature, time and pH of the reaction were 28.0°C, 8.1 h, and pH 7.11, respectively. Results of some of the selected physicochemical properties of starch, tested in the present work were also discussed. 相似文献
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小麦淀粉凝胶质构特性研究 总被引:7,自引:1,他引:7
为了掌握不同小麦品种淀粉凝胶质构特性;陕西关中小麦品种和西澳面条用小麦品种的淀粉凝胶质构的异同;淀粉的直链淀粉含量、色度及粘度特性与淀粉凝胶质构特性的关系。以参加陕西省关中小麦品种区域试验的15个小麦品种(品系)、西澳8个面条用小麦品种(品系)为材料,研究了小麦品种淀粉凝胶质构特性及淀粉特性与凝胶质构特性的关系。结果表明:不同小麦品种淀粉凝胶质构特性不同,陕西关中小麦品种之间淀粉凝胶质构特性比西澳面条小麦品种之间差异大。直链淀粉含量与凝胶特性无明显关系;色度中L值与凝胶硬度呈显著正相关;粘度特性与淀粉凝胶质构特性显著相关。关中小麦品种小偃6号、小偃128、秦农068和西澳面条小麦品种具有相似的凝胶质构特性。 相似文献
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以玉米淀粉(CS)为原料,离子液体氯化1-烯丙基-3-甲基咪唑(AMIMCl)为反应介质,硬脂酸甲酯(MS)为酯化试剂,无催化剂制备硬脂酸玉米淀粉酯(CSS)。利用红外光谱(FTIR)、X射线衍射(XRD)、扫描电镜(SEM)、热重-红外联用(TGA-FTIR)和哈克流变仪对CSS的结构、热特性及流变特性进行分析。通过单因素及正交实验确定制备CSS最佳工艺条件为:温度90 ℃,时间2.5 h,MS与淀粉(以脱水葡萄糖单元AGU计)摩尔比可根据所需产品的取代度在0.5~3.0范围内选取。结构分析表明,CS已成功与MS发生了酯交换反应,反应按SN2亲核取代机理进行;所制备的CSS失去了CS的结晶与颗粒结构。热特性分析表明,在氮气氛围下CSS所接入的硬脂酸基团能稳定至220 ℃。流变特性分析表明,CSS糊液为符合幕律定律的假塑性流体,具有触变性。 相似文献
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以玉米淀粉和玉米醇溶蛋白作为基础原料,研究可食性膜的成膜条件和膜性能。玉米淀粉液经糊化、掺入脱色的玉米醇溶蛋白、添加甘油增塑剂、匀浆、脱泡、成膜后,检测膜的抗拉强度、断裂伸展率、溶解度、透明度、微观表面特征。配制质量分数为4%、5%、6%、7%的玉米淀粉液分别制膜,检测并筛选一适宜浓度,同时筛选制备脱色玉米醇溶蛋白液。玉米淀粉糊化后,分别按其体积的0%、10%、15%、20%、25%、30%掺入脱色玉米醇溶蛋白液,制膜,筛选适宜掺入比例。测试筛选添加质量分数为1.0%、1.2%、1.4%、1.6%的甘油增塑剂的成膜效果。结果显示,添加玉米醇溶蛋白液能够提高抗拉强度和断裂伸展率,降低透明度和溶解度,但添加10%有反抗拉强度现象。筛选确定淀粉质量分数5%,按体积分数15%掺入含玉米醇溶蛋白0.5%的脱色液,添加1.2%的甘油增塑剂,获得的可食性淀粉-玉米醇溶蛋白膜具有良好的机械性能和表观特征。 相似文献
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Starch applications in the plastics industry have been investigated intensively for many years. Unfortunately, native starch is unsuitable for most applications in polymers, because of its hydrophilic and brittle character. Modification of native starch can be a solution of this problem. In our research programme we developed an environmentally friendly process for the preparation of starch derivatives with long hydrophobic side chains based on natural products derived from vegetable fats and oils on the one hand and amylomaize starch on the other hand. In this process modification is carried out by the addition of longchain 1,2‐epoxyalkanes (chain lengths varying between 6—18 C atoms) to starch in an alkaline aqueous medium. Reaction yields and molar degrees of substitution depended on chain length, reaction time, temperature and catalyst concentration. Under optimised reaction conditions molar degrees of substitution of hydroxyalkyl starch ethers for theoretical molar substitution (MS) = 3.0 decreased from MS=1.8 (C6 starch ether) to MS=0.2 (C18 starch ether), respectively. Hydrophobic properties of starch products were measured in order to reveal structural effects obtained at different reaction conditions. Water solubility and water absorption properties of hydroxyalkyl starch ethers decreased with increasing chain length and number of hydroxyalkyl substituents. Thermal and thermoplastic properties of starch ethers were investigated in order to determine their potential use as biodegradable polymers in the plastics industry. As expected, thermoplasticity of starch ethers increased with increasing MS and increasing chain length of the hydroxyalkyl side groups. 相似文献
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Ewa Bidziska Krystyna Dyrek Teresa Fortuna Maria abanowska Sawomir Pietrzyk 《Starch - St?rke》2004,56(10):461-468
The formation of radicals in oxidized corn starch at 20–250°C in air was investigated by quantitative EPR spectroscopy. It was found that the presence of carboxyl groups in the oxidized starch increases the starch's ability to generate radical species. Introducing Cu2+ ions into the starch, as a catalyst or as an EPR probe, leads to the formation of copper‐carboxyl complexes containing two carboxyl ligands. Drastic increase in the number of radical species at about 250°C is accompanied by a decrease in the intensity of EPR signal of Cu2+‐carboxyl complexes, indicating that the thermal degradation of oxidized corn starch occurs with the formation of radicals, probably via breaking the chemical bonds in the carboxyl groups. 相似文献
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采用行星式球磨机对玉米淀粉进行机械活化,再与辛烯基琥珀酸酐(octenyl succinic anhydride,OSA)发生酯化反应制备OSA淀粉酯。研究机械活化时间、反应温度、反应体系pH值、淀粉乳质量分数、反应时间因素对玉米淀粉酯化反应的影响,并采用二次回归正交旋转组合设计方法和响应面分析对制备条件进行优化。结果表明,机械活化对玉米淀粉OSA酯化反应有明显的增强作用,且反应不受pH值的影响;得到最优工艺条件为机械活化10 h、反应温度33.1 ℃、pH 8.45、淀粉乳质量分数12.2%、反应时间3 h,在此条件下制得机械活化辛烯基琥珀酸淀粉酯的平均取代度为0.020 3。 相似文献