食品科学 ›› 2020, Vol. 41 ›› Issue (11): 121-127.doi: 10.7506/spkx1002-6630-20190520-222

• 食品工程 • 上一篇    下一篇

超声辅助2,2,6,6-四甲基哌啶-1-氧自由基催化制备绿豆氧化淀粉及其结构与性质分析

范金波,李鑫芮,孔洋,吕长鑫   

  1. (渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400704);辽宁省高等学校产业技术研究院重大项目(000041803)

Ultrasonic-Assisted Preparation and Structural Properties of Oxidized Mung Bean Starch Using 2,2,6,6-Tetramethyl-piperidine-1-oxyl as Catalyst

FAN Jinbo, LI Xinrui, KONG Yang, Lü Changxin   

  1. (Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 以绿豆淀粉为原料,次氯酸钠为氧化剂,2,2,6,6-四甲基哌啶-1-氧自由基(2,2,6,6-tetramethyl-piperidine-1-oxyl,TEMPO)为催化剂在超声作用下制备绿豆氧化淀粉并对其结构性质进行分析。通过单因素试验,确定氧化淀粉制备最佳工艺条件为氧化剂物质的量与淀粉含有葡萄糖单元物质的量比1.5∶1、反应pH 8.5~9.0左右,在此工艺条件基础上研究超声处理对于氧化淀粉结构与性质的影响。结果表明:超声频率25 kHz时,淀粉氧化度最高,粒径最小;扫描电子显微镜观察结果显示,原淀粉颗粒光滑完整,氧化淀粉颗粒破碎缩小,表面出现孔洞及凹陷;傅里叶变换红外光谱结果显示在1 613~1 637 cm-1出现了明显的羧基吸收峰,说明淀粉被成功氧化;X射线衍射结果显示与原淀粉相比,氧化淀粉的衍射峰及位置都没有变化,淀粉晶型未改变;淀粉经氧化后,黏度、粒径、Zeta电位、溶解度、透光率等性质发生较明显变化,利于绿豆淀粉的应用。

关键词: 2, 2, 6, 6-四甲基哌啶-1-氧自由基, 绿豆氧化淀粉, 超声频率, 结构分析

Abstract: Oxidized mung bean starch was prepared with sodium hypochlorite as an oxidant and 2,2,6,6-tetramethyl-piperidine-1-oxyl (TEMPO) as a catalyst under ultrasonic treatment and its structure and properties were analyzed. Using one-factor-at-a-time method, the optimal preparation conditions were determined to be molar ratio between oxidant and glucose units in starch 1.5:1, and pH 8.5–9.0. Subsequently, the effect of ultrasonic treatment on the structure and properties of oxidized starch prepared using the optimized conditions was studied. The results showed that at an ultrasonic frequency was 25 kHz, the highest degree of oxidation and the smallest particle size were obtained. The results of scanning electron microscopy (SEM) showed that the original starch granules were smooth and intact, while the oxidized starch granules were broken into smaller particles with pores and dents being observed on the surface. Fourier transform infrared spectra showed that obvious carboxyl absorption peaks occurred in the range of 1 613–1 637 cm-1, indicating that the starch was successfully oxidized. The X-ray diffraction results showed that the diffraction peaks of the starch did not change in shape and position after oxidization, suggesting no change in the starch crystal type. However, the starch properties such as viscosity, particle size, charge, solubility and transmittance changed greatly after oxidation, which will be beneficial to the application of mung bean starch.

Key words: 2,2,6,6-tetramethyl-piperidine-1-oxyl, oxidized mung bean starch, ultrasonic frequency, structural analysis

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