氧化糯玉米淀粉的制备及性能研究

以糯玉米淀粉为原料,以次氯酸钠为氧化剂,氢氧化钠为催化剂,对氧化糯玉米淀粉的制备及性能进行了研究.考察了反应时间、反应温度、次氯酸钠用量、pH对氧化糯玉米淀粉羧基含量的影响,采用酸碱滴定法测定氧化糯玉米淀粉羧基含量.试验结果表明,随着次氯酸钠用量增加,氧化糯玉米淀粉的羧基含量也随之增大;在一定时间范围内,氧化糯玉米淀粉的羧基含量随反应时间的增加而增加;反应温度和pH对氧化糯玉米羧基含量的影响呈倒抛物线趋势,存在最大值.糯玉米淀粉经氧化后,其液透明度和黏度热稳定性提高,但其冻融稳定性和凝沉性下降.

Preparation and Characterization of Oxidized Waxy Corn Starch

Oxidized waxy corn starch was prepared by using waxy corn starch as materials,sodium hypochlorite as oxidant and sodium hydroxide as catalyst in this work.The effects of factors such as reaction time,reaction temperature,sodium hypochlorite dose and pH value on the carboxyl content of the oxidized waxy corn starch were discussed.The carboxyl content of the oxidized waxy corn starch was measured by the acid-base titration method.Results:The carboxyl content of the oxidized waxy corn starch increases with the increase of sodium hypochlorite dose,and also increases with increasing reaction time within certain time range.The effect of reaction temperature and pH on the carboxyl content of the oxidized waxy corn starch displays a parabola tendency,and a maximum value exists within the change range.The transparency and thermal viscosity stability of the product increase,but the freezethaw stability and retrogradation decrease in the modification of waxy corn starch.