豌豆淀粉的超声改性研究及产品开发

发布时间：2018-01-17 14:47

  本文关键词：豌豆淀粉的超声改性研究及产品开发　出处：《天津科技大学》2015年硕士论文　论文类型：学位论文

  更多相关文章： 豌豆淀粉 超声 氧化 改性

【摘要】：改性淀粉由于其优良的性能,逐渐在各个领域得到广泛的应用,而超声波技术作为新兴的淀粉物理改性技术,受到越来越多的关注。本文以豌豆淀粉为原料,以过氧化氢为氧化剂,辅助超声波作用,制备豌豆氧化淀粉。分别对其合成路线进行研究,确定最佳合成工艺参数,优化了豌豆氧化淀粉的制备工艺。同时对其结构、性质进行了研究,为豌豆氧化淀粉的开发提供参考,并为超声波技术在改性淀粉生产中的应用提供依据,从而更好地利用超声波技术。通过研究超声波在不同条件下对豌豆原淀粉乳的黏度变化的影响规律,探究了超声波处理对豌豆淀粉的结构性质的影响。结果如下：豌豆淀粉在超声波频率组合为25 kHz+40 kHz+80 kHz,超声波功率500W、超声波作用温度45℃、超声波作用时间60m in的条件下峰值黏度下降最大,表明超声波对豌豆原淀粉作用效果最大。用过氧化氢做氧化剂、硫酸亚铁做催化剂制备氧化淀粉,实验考察了pH,反应温度、过氧化氢用量、反应时间、超声波功率对豌豆淀粉氧化反应羧基含量的影响。结果表明,超声波能明显加速氧化反应速率,使得率明显提高。最终得到制备氧化淀粉最优条件：反应pH为5、反应时间为90 min、超声波功率500 W、硫酸亚铁添加量0.3%、双氧水添加量15%。另外,对不同处理条件下的豌豆氧化淀粉的结构与性质进行了研究。利用现代分析仪器对产品进行了表征,用扫描电镜对合成产物的颗粒表面形态进行分析,结果表明：原淀粉颗粒表面光滑,无孔洞,经超声波辅助氧化改性后,淀粉颗粒表面粗糙,出现孔洞,颗粒较集中,相互紧密结合在一起；用X-射线衍射仪和红外光谱仪对合成产物的晶体结构进行鉴定,结果表明：超声波氧化改性没有破坏淀粉分子的原有结构类型,原有的晶型结构未被破坏,但其尖峰衍射特征强度减弱。运用布拉班德糊化仪对其糊液的特性进行了研究,结果表明超声波氧化改性使淀粉糊峰值粘度下降。并对其热性质、粒度、透明度、溶解度、冻融稳定性、凝沉性、白度等理化性质进行了详细的比较研究。透明度、溶解度、白度均有显著提高,吸水率、粒度及淀粉的焓值均比原淀粉降低。
[Abstract]:Modified starch has been widely used in various fields because of its excellent properties. As a new physical modification technology of starch, ultrasonic technology has attracted more and more attention. In this paper, pea starch is used as raw material. The oxidation starch of pea was prepared by using hydrogen peroxide as oxidant and assisted by ultrasonic wave. The synthetic route of the starch was studied and the optimum synthetic parameters were determined. The preparation process of pea oxidized starch was optimized, and its structure and properties were studied, which provided a reference for the development of pea oxidized starch, and provided the basis for the application of ultrasonic technology in the production of modified starch. In order to make better use of ultrasonic technology, the influence of ultrasonic wave on the viscosity of pea starch milk under different conditions was studied. The effects of ultrasonic treatment on the structure and properties of pea starch were investigated. The results were as follows: the ultrasonic frequency combination of pea starch was 25 kHz 40 kHz 80 kHz. Under the conditions of ultrasonic power 500 W, ultrasonic temperature 45 鈩，

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