复合交联玉米淀粉的制备工艺及特性研究

采用环氧氯丙烷、三偏磷酸钠为交联剂,以玉米淀粉为原料制备轻度交联复合交联玉米淀粉.探讨了三偏磷酸钠的用量,反应pH,反应温度,反应时间对交联度的影响,并采用正交试验设计进行优化,确定最佳工艺条件:三偏磷酸钠用量为淀粉质量的1.75%,反应时间l h,反应pH 10,反应温度45℃.所制备的复合交联玉米淀粉较玉米原淀粉、单一交联淀粉在糊液黏度的稳定性、抗老化性、抗酸性方面均有较大的改善.     

玉米交联淀粉交联反应条件研究

本文以玉米淀粉为原料,以三偏磷酸钠为交联剂进行了交联合成工艺及条件的研究。通过正交试验得到了合成玉米交联淀粉的最佳工艺条件:pH 10.0、三偏磷酸钠用量1.0%、时间2h、温度50℃。并研究了合成条件对玉米交联淀粉交联度的影响。     

STMP交联变性对淀粉浆料性能的影响

 为探索适用于淀粉浆料的环保型交联剂,满足经纱上浆中对淀粉浆液黏度热稳定性的要求,替代目前常用的甲醛、环氧氯丙烷等有毒交联剂,本文以木薯淀粉为原料,无毒的三偏磷酸钠（STMP）为交联剂,通过改变 STMP对木薯淀粉的投料比,制备了一系列具有不同交联度（DC）的交联淀粉。研究了交联度对淀粉浆液的黏度、黏度热稳定性、黏附性能、浆膜性能、退浆性以及五日生化需氧量（BOD5）和化学需氧量（COD）的影响。研究结果表明,STMP交联可显著提高淀粉浆料的黏度热稳定性;交联度对淀粉浆液的黏度、黏度热稳定性、黏附性能、浆膜性能及退浆性有显著影响,但对淀粉浆料的生物可降解性影响不大。当采用该交联淀粉用于经纱上浆时,交联度选择在650 AGU/CL为宜。     

交联改性多孔淀粉方法的比较研究

采用化学交联的方法对多孔淀粉进行结构上的强化.通过比较三氯氧磷、三偏磷酸钠、混合酸(柠檬酸和乙酸酐按一定的比例混合)三种交联淀粉的方法,以混合酸交联法效果最好,可明显提高多孔淀粉结构性能,其冻融稳定性、抗老化性、抗剪切性等方面都最好.其最佳条件为:混合酸加入量为淀粉干重的5%,柠檬酸:乙酸酐(g/mL)为:1:30,温度40℃,时间120 min.所得的交联多孔淀粉的交联度程度较原多孔淀粉提高27.61%.     

羧甲基淀粉与凝胶性多糖交联特性研究

主要研究了羧甲基淀粉与凝胶多糖交联的制备工艺和产物特性。以三偏磷酸钠为交联剂,羧甲基淀粉与凝胶多糖（海藻酸钠、魔芋胶和卡拉胶）进行交联。通过交联作用,改变淀粉糊的流变学特性。探讨了反应温度、反应时间、pH值、三偏磷酸钠用量和取代度（DS）对交联产品黏度的影响,并用红外光谱和流变仪测试研究了其结构和特性。     

食用交联甘薯淀粉制备与性质研究

以甘薯淀粉为原料,三偏磷酸钠为交联剂,对甘薯淀粉进行变性,制备食品用交联甘薯淀粉。以交联淀粉峰值粘度和结合磷含量为指标,以三偏磷酸钠用量、反应pH、温度、时间和硫酸钠用量为因素研究交联反应最优工艺;并研究系列食用交联甘薯淀粉粘度、溶解度、膨胀度、透明度、凝沉性、冻融稳定性等理化性质及形态学和结构性质,为其在食品中应用提供理论依据。     

交联淀粉的制备工艺研究

以玉米淀粉为原料,三偏磷酸钠为交联剂,制备轻度交联淀粉,探讨三偏磷酸钠用量、pH值、反应温度、反应时间对交联度（即沉降体积）的影响;并采用正交试验设计进行优化,确定最件工艺条件为：三偏磷酸钠用量为淀粉千质量的1．5％、反应时间1．5h、反应pH10．25、反应温度50℃。     

交联作用对合成交联羟丙基木薯淀粉的影响

以合成的羟丙基木薯淀粉为原料，三偏磷酸钠为交联剂研究了交联作用对合成交联羟丙基木薯淀粉的影响，并探究了羟丙基木薯淀粉黏度与取代度、交联羟丙基木薯淀粉黏度与交联度之间的关系。     

三偏磷酸钠高交联马铃薯淀粉非糊化特征研究

研究了以三偏磷酸钠为交联剂制备非糊化的高交联马铃薯淀粉的方法;测定了反应的取代度和布拉班德粘度曲线,提出高交联马铃薯淀粉与原淀粉颗粒不同,在沸水中只发生轻微溶胀,呈非糊化颗粒态。     

三偏磷酸钠交联玉米淀粉颗粒膨胀历程及结构特征

利用淀粉与三偏磷酸钠的交联反应,通过控制交联反应程度,成功地控制了交联淀粉颗粒膨胀程度并使其停留在不同的溶胀阶段,详细研究了处在不同溶胀阶段交联淀粉颗粒的结构特征和变化趋势,揭示了三偏磷酸钠交联玉米淀粉颗粒的膨胀历程及结构特征,即随着淀粉颗粒交联程度的降低,颗粒的膨胀历程由中心脐点处爆裂膨胀方式转化为颗粒整体向外的均匀膨胀方式.     

交联微孔淀粉的制备及其性能研究

以木薯淀粉为原材料,三氯氧磷（POCl3）为交联剂,糖化酶与α-淀粉酶为复合酶,采用一次法和两次法制备了交联微孔淀粉.测定了交联微孔淀粉的吸水率和吸油率,利用扫描电子显微镜（SEM）和X射线衍射（XRD）对交联微孔淀粉进行了性能表征.结果表明：与一次法相比,两次法制备的交联微孔淀粉吸附能力提高了很大的提升,当POC13用量为0.4μL/g时,吸水率和吸油率分别增加了9.22％和10.43％.SEM观察到交联微孔淀粉表面有较多孔洞,微孔化程度高;XRD结果发现交联微孔淀粉的结晶度降低.     

响应面试验优化交联马铃薯淀粉制备工艺及体外消化性质研究

以马铃薯淀粉为原料,三偏磷酸钠(STMP)和三聚磷酸钠(STPP)以质量比99:1的比例混合作为交联剂,制备交联马铃薯淀粉。以结合磷含量为指标,交联剂用量、反应pH值、反应温度和反应时间为因素,运用响应面法进行优化,确定最优工艺条件为交联剂用量为淀粉干质量的16%、反应时间4.5h、反应pH11.5、反应温度55℃;在最优工艺条件的基础上,通过改变交联剂用量制备一系列不同结合磷含量的交联淀粉并研究它们的体外消化性质。结果表明,随着交联马铃薯淀粉结合磷含量的增加,其所含的抗性淀粉也随之增加。     

Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties

Chemical modification is usually carried out to overcome the unstable properties of native sago starch and improve its physical properties during processing. In this study, dual-modification of sago starch was carried out. The first stage of modification was hydroxypropylation, using propylene oxide at levels ranging from 6 to 12%. This was followed by crosslinking, using three different types of crosslinking agents: a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP), phosphorus oxychloride and epichlorohydrin. Through hydroxypropylation, it was found that there was a significant increase in molar substitution which in turn induces an increase in crosslinking and this was seen from the marked increase in phosphorus content and degree of substitution. This was accompanied by a significant decrease in paste clarity, swelling power and solubility compared to that of the native starch. Starch that was hydroxypropylated with 10–12% propylene oxide and crosslinked by a mixture of 2% STMP and 5% STPP produced modified starch with the most desirable properties in that it exhibited no viscosity breakdown, high acid resistance, high freeze-thaw stability and improved gel texture.     

Effects of Osmotic Pressure on the Crosslinking Reaction of Tapioca Starch

Tapioca starch was crosslinked with 0.1 % sodium trimetaphosphate (STMP) in the presence of alkali and of osmotic pressure enhancing salts such as sodium sulfate and sodium chloride. The addition of various percentages of sodium sulfate to the crosslinking reaction mixture changed the pasting properties of the product starch as measured in the RVA (Rapid Visco Analyser). Peak viscosity (PV) and final viscosity (FV) are first increased with the increase in osmotic pressure followed by a decrease of the viscosities after further pressure increase. Breakdown (BD) is decreased in line with the increase of the osmotic pressure with very good correlation (R² = 0.96). These pasting characteristics are attributed to the inhibited swelling without disruption of the starch granules due to the crosslinking reaction. If sodium chloride is used as an osmotic pressure enhancer of the crosslinking reaction, both pasting properties (PV, FV) decrease linearly with the increase in osmotic pressure with very good correlation (R² = 0.98 and 0.99, respectively). The BD is dramatically decreased to zero (no breakdown) after applying the osmotic pressure and remains zero after further increase in osmotic pressure. These properties are also attributed to the pasting characteristics of the crosslinked starch. The increase in pasting temperature (PT) with increasing osmotic pressure for both sodium sulfate and sodium chloride demonstrates the increase of the gelatinization temperature of the starch granules. The enhancement of the osmotic pressure can promote the activity of the crosslinking agent.     

甘薯交联抗性淀粉热力学性质与消化性研究

根据膨胀度、糊化度及差示扫描量热仪(DSC)测得热力学参数,综合分析甘薯交联抗性淀粉和原淀粉热力学性质,并采用Jenkins提出In–vitro模型测定淀粉体外消化性。结果表明:在同一温度下,甘薯交联抗性淀粉膨胀度和糊化度均较原淀粉低,且交联剂用量越高,淀粉膨胀度和糊化度越小;DSC测试结果显示,甘薯交联抗性淀粉相转变温度To、Tp、Tc随交联剂用量增加而升高,Tc–To和△H均比原淀粉低。In–vitro消化模拟实验表明,甘薯交联抗性淀粉消化性比原淀粉低,并随交联剂含量增加,消化产物量减少,消化速度降低。     

酯化交联淀粉反应及性质的研究

由三氯氧磷变性木薯淀粉所得的酯化交联淀粉,颗粒完整,形貌和偏光十字形态保持不变,反应主要发生在淀粉颗粒的无定形区内;经红外光谱等检测,发现产物分子中存在P—O—C和P＝O基团,表明淀粉分子中的羟基置换出三氯氧磷分子中的氯原子而发生酯化和交联;极小取代度的变性淀粉,其碘复合物的可见光吸收光谱与原淀粉相似,三氯氧磷最先和支淀粉作用.     

绿豆抗性淀粉消化前后益生作用与结构变化的比较

制备与纯化得到了绿豆抗性淀粉及消化抗性淀粉,研究了它们的益生作用及结构变化。结果表明：绿豆抗性淀粉及消化抗性淀粉对双歧杆菌和乳酸杆菌的增殖效果达到100倍以上,对大肠杆菌和产气荚膜梭菌的抑制强度更是高达106倍以上,对粪肠球菌的抑制强度也有10倍,而对梭状杆菌无明显影响;它们的发酵液总酸度增大30%以上,说明它们能被肠道益生菌发酵利用;绿豆抗性淀粉经消化处理后比表面积增加,经发酵后比表面积更大。绿豆抗性淀粉的平均聚合度较之原淀粉降低了一半,发酵后绿豆抗性淀粉或消化抗性淀粉的平均聚合度继续降低30%以上;绿豆抗性淀粉经消化前后的晶型均为B型,绿豆抗性淀粉及消化抗性淀粉经发酵后,晶型都转变为A型,微晶度、亚微晶度及总结晶度较之发酵前都明显降低。     

不同三偏磷酸钠添加量油莎豆交联抗性淀粉性质研究

以油莎豆淀粉为原料，三偏磷酸钠（sodium trimetaphosphate，STMP）为交联剂，研究不同STMP添加量（0.5%～2.0%）对油莎豆淀粉持水性、持油性、溶解度、膨润力、体外消化性、黏度特性和傅里叶红外光谱（fourier transformed infrared，FT-IR）等理化特性与结构形态的影响。结果表明：交联反应后淀粉样品的持水性由89.04%上升至97.86%，持油性由73.75%降低至69.99%，淀粉糊的稳定性提高，抗性淀粉含量由13.85%上升至64.33%，溶解度、膨润力及透明度降低，傅里叶红外光谱间接证实了交联反应的发生。扫描电镜（scanning electron microscope，SEM）显示交联反应导致淀粉颗粒边缘变得模糊。交联淀粉与原淀粉的性质差异较大，通过交联反应后可拓宽油莎豆淀粉在食品工业中的应用范围。     

In situ kinetic study of solid‐state crosslinking of potato starch

This work studies the solid‐state modification of potato starch using sodium trimetaphosphate (STMP) at elevated temperature (120°C). Kinetics for the reaction was investigated using an in situ technique based on attenuated total reflectance infrared spectroscopy for monitoring the extent of crosslinking. For tested STMP concentrations between 1.6 and 20% (w/w, dry starch basis), the degree of substitution varied between 0.015 and 0.106 mol P/mol anhydroglucose unit, respectively, within a reaction time of less than 10 min. The reaction data was found to follow a first‐order rate dependency and by examination using a phase‐boundary kinetic model was considered to be exterior diffusion limited. The extent of conversion always converged to an asymptotic value less than 100%. The inclusion of 1–2% hydrocolloidal xanthan gum were found to have no effect on the crosslinking of starch whereas 10–30% glycerol significantly lowered the rate of reaction.