半干法制备高取代度阳离子淀粉及表征

doi:10.7506/spkx1002-6300-201008002

食品科学 ›› 2010, Vol. 31 ›› Issue (8): 6-10.doi: 10.7506/spkx1002-6300-201008002

半干法制备高取代度阳离子淀粉及表征

潘安龙¹,吴修利²,邢大辉¹,薛冬桦¹

1.长春工业大学化学与生命科学学院 2.长春大学生物科学技术学院

收稿日期:2009-07-24 修回日期:2009-11-30 出版日期:2010-04-15 发布日期:2010-12-29
通讯作者: 薛冬桦 E-mail:xuedonghua@mail.ccut.edu.cn
基金资助:
国家自然科学基金项目(50673089)；吉林省科技厅重点项目(20080227)

Semi-dry Preparation and Structural Characterization of High-substituted Cationic Corn Starch

PAN An-long1，WU Xiu-li2，XING Da-hui1，XUE Dong-hua1,*

(1. School of Chemistry and Life Science, Changchun University of Technology, Changchun 130012, China；
2. Biological Scientific and Technical College, Changchun University, Changchun 130012, China)

Received:2009-07-24 Revised:2009-11-30 Online:2010-04-15 Published:2010-12-29
Contact: XUE Dong-hua1 E-mail:xuedonghua@mail.ccut.edu.cn

摘要/Abstract

摘要：

以玉米淀粉为原料，利用N-(2,3- 环氧丙基)三甲基氧化铵(GTA)为醚化剂，在NaOH 为催化剂条件下，通过半干法制备阳离子淀粉。实验表明：对阳离子淀粉取代度(DS)影响的因素顺序依次为：反应时间＞反应温度＞体系中含水量＞氢氧化钠用量。当淀粉用量为10g、GTA 用量为1.5g、NaOH 0.2g、反应温度80℃、反应时间4h、体系中含水量24% 时，DS 可达到0.105。对不同取代度的阳离子淀粉进行理化性质分析及表征，结果表明：阳离子淀粉的透明度、溶解度均随着取代度的增高有所增加。通过对阳离子淀粉进行红外光谱、偏光分析和X 射线衍射分析，证实取代反应过程中淀粉结构发生了一定程度的变化。

关键词: 阳离子淀粉, 取代度(DS), N-(2,3- 环氧丙基)三甲基氯化铵(GTA), 结构表征

Abstract:

In the present study, corn starch was etherified with N-(2, 3-epoxy propyl) trimethyl ammonium chloride (GTA) under the catalysis of sodium hydroxide and high-substituted cationic starches were obtained. To achieve an optimal compromise between high degree of substitution (DS) and high reaction efficiency, orthogonal array design was used to investigate reaction temperature and time, water content in reaction system and addition amount of sodium hydroxide affecting highsubstituted cationic starch preparation. Meanwhile, products with different DS obtained were structurally characterized by infrared, polarization and X-ray spectroscopies. Results showed that the contribution of the above parameters to the DS of corn starch followed the decreasing order: reaction time ＞ reaction temperature ＞ water content in reaction system ＞ addition amount of sodium hydroxide. The reaction for 4 h at 80 ℃ in a reaction system consisting of 10 g of starch, 1.5 g of GTA and 0.2 g of sodium hydroxide and having 24% water content resulted in a DS of 0.105. As DS increased, the transparency and solubility of catonic corn starch exhibited an increase. Infrared, polarization and X-ray spectroscopic analyses demonstrated some changes in the structure of corn starch due to substitution.

Key words: cationic starch, degree of substitution (DS), N-(2, 3-epoxy propyl) trimethyl ammonium chloride (GTA), structural characterization

中图分类号:

潘安龙1，吴修利2，邢大辉1，薛冬桦1,*. 半干法制备高取代度阳离子淀粉及表征[J]. 食品科学, 2010, 31(8): 6-10.

PAN An-long1，WU Xiu-li2，XING Da-hui1，XUE Dong-hua1,*. Semi-dry Preparation and Structural Characterization of High-substituted Cationic Corn Starch[J]. FOOD SCIENCE, 2010, 31(8): 6-10.

[1]	阴宏婕，鞠化鹏，钟利敏，孙娜，林松毅. 核黄素结合肽的生物活性及结构表征[J]. 食品科学, 2021, 42(9): 137-144.
[2]	吴佳南，孙娜，林松毅，吴汶飞. 鳕鱼皮明胶肽硒复合物的制备及结构表征[J]. 食品科学, 2021, 42(4): 87-93.
[3]	孙翠霞，宋镜如，方亚鹏. 玉米醇溶蛋白-多糖纳米复合物的制备方法、结构表征及其功能特性研究进展[J]. 食品科学, 2020, 41(9): 323-331.
[4]	高敏，汪建明，甄灵慧，于景华，张伟伟. 牛骨多肽螯合物的制备及结构表征[J]. 食品科学, 2020, 41(8): 256-261.
[5]	毕艳兰，张飞鸿，徐广维，刘伟，杨国龙. 乙醇钾催化红花籽油乙酯制备共轭亚油酸乙酯及其产品结构表征[J]. 食品科学, 2020, 41(8): 262-269.
[6]	韦倩倩，樊金玲，朱文学，白喜婷，任国艳. 植物糖原-槲皮素复合物的制备及特征[J]. 食品科学, 2020, 41(7): 14-22.
[7]	汤陈鹏，吕峰，王蓉琳. 孔石莼多糖锌结构表征与体外降血糖活性[J]. 食品科学, 2020, 41(7): 52-58.
[8]	富天昕，张舒，盛亚男，冯玉超，王长远. 绿豆多肽锌螯合物的制备及其结构与体外消化的分析[J]. 食品科学, 2020, 41(4): 59-66.
[9]	徐雅琴，刘柠月，李大龙，任耀宇，董晓彤，杨昱，王丽波. 蓝靛果多糖功能特性、结构及抗糖基化活性[J]. 食品科学, 2020, 41(2): 8-14.
[10]	蒋光阳，侯晓艳，任文，吴贺君，黎杉珊，申光辉，陈安均，王章英，张志清. 淀粉-羧甲基纤维素钠-花青素指示膜的制备及在鱼肉鲜度指示中的应用[J]. 食品科学, 2020, 41(12): 250-258.
[11]	樊雨梅，帖航，解晓，史传超，周广运，苏宁，廖峰. 驴乳粉蛋白的特性、结构与组成分析[J]. 食品科学, 2020, 41(12): 221-27.
[12]	别蒙，谢笔钧，孙智达. 不同取代度水溶性羧甲基茯苓多糖的制备、结构表征及体外抑菌活性[J]. 食品科学, 2020, 41(12): 67-76.
[13]	李璐，黄亮，苏玉，付晓康. 超微化雷竹笋膳食纤维的结构表征及其功能特性[J]. 食品科学, 2019, 40(7): 74-81.
[14]	臧学丽，陈光. 转谷氨酰胺酶交联大豆分离蛋白结构表征[J]. 食品科学, 2019, 40(24): 73-78.
[15]	龙门，冯超，李永佳，汪旭海，蔡华珍，詹歌. 缓释型茶树精油-壳聚糖微胶囊的制备、表征及体外释放规律[J]. 食品科学, 2019, 40(16): 242-248.

半干法制备高取代度阳离子淀粉及表征

Semi-dry Preparation and Structural Characterization of High-substituted Cationic Corn Starch

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价