蜡质玉米变性淀粉的制备及其应用研究
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摘要
针对淀粉不溶于冷水，糊液在酸、热和机械搅拌等作用下性能不稳定、易于老化、满足不了工业生产的特殊需要等结构和性能缺陷，通过增加官能团或引入取代基改变淀粉分子结构，试验制备和开发新型、优良性能的变性淀粉是拓展淀粉的应用范围、提高淀粉附加价值的重要途径之一。采用两种及两种以上复合方法制成复合变性淀粉，能够实现大大地改善原淀粉性能以及获得系列、多重性能产品等多项目标。论文据此针对蜡质玉米变性淀粉制备及其应用问题进行研究，拓宽蜡质玉米变性淀粉应用范围，提高其附加值，促进农业和农产品的发展，具有重要实际意义和研究价值。
“白色污染”和“资源短缺”仍是目前全球必须面对和亟待解决的重要难题。大力地开发研制可降解、可再生的环境友好型材料成为解决这一难题的重要方法之一。可食包装材料成为“绿色包装”和“环境友好型材料”研制和推广的重要途径之一。虽然，日本以豆渣、蔬菜和淀粉为原料制成的可食纸，澳大利亚包装土豆制品的可食包装容器，实现了规模化、工业化生产和商业应用；但是，可食包装材料在世界上仍处于实验室的研究阶段。鉴于可食性包装材料在阻隔性能、机械性能和热封强度等工程性能方面的不足，使其尚不能完全满足工业化生产和商业应用的要求。本文尝试将新型的变性淀粉应用于可食性包装材料中，以改善其工程性能，加快可食性包装材料规模化生产的进程。
本文以蜡质玉米淀粉为原料，采用生物酶解、化学变性或生物酶解与化学变性相结合的复合变性方法来制备蜡质玉米交联淀粉、氧化淀粉、交联氧化淀粉、微孔淀粉、微孔交联淀粉和微孔交联氧化淀粉。试验首先进行二次回归正交组合试验设计，然后根据试验结果进行回归和方差分析，得到了最佳制备条件；同时，建立能够反映试验指标和影响因素之间关系的最优回归方程；并对其进行验证试验，以验证结果来评价最佳制备条件的稳定性和试验的可重复性；采用傅立叶红外变换光谱仪、X射线衍射扫描仪和扫描电镜等现代检测技术，对所制备的变性淀粉的淀粉结构和颗粒形貌进行了表征分析，为以后变性淀粉的研制和开发提供理论参考和实验基础；对所制备的多种蜡质玉米变性淀粉进行样品性能比较和定性描述；最后，对微孔淀粉进行了吸附性能的应用研究；对复合型变性淀粉进行了脂质变性淀粉基可食性包装膜的应用研究，以扩宽变性淀粉的应用范围。
本文的创新之处在于：①开发出一种新型的蜡质玉米微孔交联氧化复合变性淀粉。该淀粉具有很好的膨胀度、溶解度、透明度；很好的糊液稳定性，成膜性和较好的吸附性。并将其应用于制备脂质淀粉基可食包装膜，达到了预期的结果。通过对主要工程性能进行检测，并与原淀粉进行比较得出：微孔交联氧化复合变性淀粉具备了微孔、交联和氧化三重功能协同特性，制成脂质淀粉基可食包装膜，具有更优于脂质蜡质玉米淀粉基和脂质马铃薯淀粉基可食包装膜的工程性能。将微孔变性淀粉应用于可食包装膜中的报道未见。②首次将低磁场核磁共振定量检测技术应用于微孔淀粉吸附性的研究中。试验结果证明：利用低磁场核磁共振技术作为微孔淀粉油脂吸附率定量检测方法有效，准确、快速，是一种潜在的研究型工具。测得的微孔淀粉对油脂吸附量为：每克微孔淀粉可以精确地吸附油脂量620mg/g。
本文研究成果，可为变性淀粉和可食性包装材料的开发及工业化生产提供可参考的理论依据和实验基础。
Focused on those defects of starch structure and properties, such as unstableproperties of starch paste under the actions of acid, heat and mechanical stirring,easily aging, insoluble in cold water and unable to meet special demangds duringthe industrial production, Preparation and development of novel modified starchchanging molecular structure by adding functional groups or introducingsubstituent groups are important ways to expand application scope of starch andimprove its additional value. Combination modified starches prepared by two ormore kinds of methods are able to improve properties of original starch and obtain serial andmultiple performance productions. In this papar, preparation and application ofmodified waxy corn starch were investigated to wide use range, add its additionalvalue, and it is practically important significance and research value fordeveloping agriculture and agricultural products.
“White pollution” and shortage of resources are still important problems inthe world. Research and development of degradable and recycled packagingmaterials are key ways to solve this problem. Edible packaging materials becomeone kind of important ways for "green packaging" or "environmental friendlymaterial". Although large-scale industrial production and successful applicationsfor edible paper made of bean dregs, vegetables and starched in Japan, ediblepackaging container used to potato products in Australia, edible packagingmaterials are still in the stage of laboratory research in world.
Because engineering properties of edible packaging materials are not goodenough to satisfy the requirements of industrial production and commercialapplications such as barrier performance, mechanical properties and heat sealingstrength, etc, new modified starch as edible packaging materials was used toimprove its engineering performances and accelerate the process of massproduction of edible packing materials in this thesis.In this paper, cross-linked,oxidized, crosslink-oxidized, microporous, microporous cross-linked starch and microporouscrosslinked oxidized starch were prepared with waxy corn starch as raw material using biologically enzymolysis, chemically modified or combination modified methods ofbiologically enzymatic hydrolysis and chemical compound. Firstly, quadratic regressionorthogonal combination experiments design was applied, then the data were analysized byregression and ANOVA based on above-mentioned experimental results and varianceanalysis to obtain the optimum preparation conditions. At the same time, optimal regressionequations which can reflect the relationship between test indexes and influence factors wereestablished, and verification experiments were used to verify the results’ stabilities ofoptimal preparation conditions and repeatability. Using modern detection techniquessuch as Fourier transform infrared spectroscopy, X-ray diffraction (XRD) andscanning electronic microscopy (SEM), structure and particles morphology ofmodified starches were characterized analysize to provide theoretical references andexperimental basis for the research and development of modified starch in the future.Performance comparison and qualitative description of a variety of modified waxycorn starch samples had been completed. Finally, application researches ofadsorption performance of microporus starch and edible packaging film based onlipid compound modified starch were carried out in order to widen the applicationrange of modified starches.
The innovation of this paper are as follows:
Firstly, a novel type of composite waxy corn modified starch bymicroporous-cross-linked-oxided methods was prepared. The starch possessed betterexpansion degree, solubility, transparency; excellent stability of paste liquid, film-formingproperty and adsorption characteristcs. And it was applied to prepare edible packaging filmbased on lipids-starch and achieved desired results. Its main engineering performances weretested and compared with original starch. And results showed that the novel starchpossessed triple collaboration functions of microporous, crosslinking, oxidation. Preparededible packaging film based on lipid starch was more better than single edible packagingfilm based on lipids waxy corn starch and lipid potato starch for enginerring performance.Application of microporous modified starch has not reported in edible packaging film bynow.
Secondly, quantitative test of low field nuclear magnetic resonance (NMR) technologyis firstly applied to study of adsorption of microporous starch. Experimental results showedthat it is effective，accurate，and fast as a quantitative detection method for oil adsorption rateof microporous starch, and is potential research tool. Oil adsorption quantity ofmicroporous starch is620mg/g precisely.
Outcomes in this thesis enable to provide theoretical basis and experimentalfoundation for the development and industrial production of modified starch andedible packaging materials
“白色污染”和“资源短缺”仍是目前全球必须面对和亟待解决的重要难题。大力地开发研制可降解、可再生的环境友好型材料成为解决这一难题的重要方法之一。可食包装材料成为“绿色包装”和“环境友好型材料”研制和推广的重要途径之一。虽然，日本以豆渣、蔬菜和淀粉为原料制成的可食纸，澳大利亚包装土豆制品的可食包装容器，实现了规模化、工业化生产和商业应用；但是，可食包装材料在世界上仍处于实验室的研究阶段。鉴于可食性包装材料在阻隔性能、机械性能和热封强度等工程性能方面的不足，使其尚不能完全满足工业化生产和商业应用的要求。本文尝试将新型的变性淀粉应用于可食性包装材料中，以改善其工程性能，加快可食性包装材料规模化生产的进程。
本文以蜡质玉米淀粉为原料，采用生物酶解、化学变性或生物酶解与化学变性相结合的复合变性方法来制备蜡质玉米交联淀粉、氧化淀粉、交联氧化淀粉、微孔淀粉、微孔交联淀粉和微孔交联氧化淀粉。试验首先进行二次回归正交组合试验设计，然后根据试验结果进行回归和方差分析，得到了最佳制备条件；同时，建立能够反映试验指标和影响因素之间关系的最优回归方程；并对其进行验证试验，以验证结果来评价最佳制备条件的稳定性和试验的可重复性；采用傅立叶红外变换光谱仪、X射线衍射扫描仪和扫描电镜等现代检测技术，对所制备的变性淀粉的淀粉结构和颗粒形貌进行了表征分析，为以后变性淀粉的研制和开发提供理论参考和实验基础；对所制备的多种蜡质玉米变性淀粉进行样品性能比较和定性描述；最后，对微孔淀粉进行了吸附性能的应用研究；对复合型变性淀粉进行了脂质变性淀粉基可食性包装膜的应用研究，以扩宽变性淀粉的应用范围。
本文的创新之处在于：①开发出一种新型的蜡质玉米微孔交联氧化复合变性淀粉。该淀粉具有很好的膨胀度、溶解度、透明度；很好的糊液稳定性，成膜性和较好的吸附性。并将其应用于制备脂质淀粉基可食包装膜，达到了预期的结果。通过对主要工程性能进行检测，并与原淀粉进行比较得出：微孔交联氧化复合变性淀粉具备了微孔、交联和氧化三重功能协同特性，制成脂质淀粉基可食包装膜，具有更优于脂质蜡质玉米淀粉基和脂质马铃薯淀粉基可食包装膜的工程性能。将微孔变性淀粉应用于可食包装膜中的报道未见。②首次将低磁场核磁共振定量检测技术应用于微孔淀粉吸附性的研究中。试验结果证明：利用低磁场核磁共振技术作为微孔淀粉油脂吸附率定量检测方法有效，准确、快速，是一种潜在的研究型工具。测得的微孔淀粉对油脂吸附量为：每克微孔淀粉可以精确地吸附油脂量620mg/g。
本文研究成果，可为变性淀粉和可食性包装材料的开发及工业化生产提供可参考的理论依据和实验基础。
Focused on those defects of starch structure and properties, such as unstableproperties of starch paste under the actions of acid, heat and mechanical stirring,easily aging, insoluble in cold water and unable to meet special demangds duringthe industrial production, Preparation and development of novel modified starchchanging molecular structure by adding functional groups or introducingsubstituent groups are important ways to expand application scope of starch andimprove its additional value. Combination modified starches prepared by two ormore kinds of methods are able to improve properties of original starch and obtain serial andmultiple performance productions. In this papar, preparation and application ofmodified waxy corn starch were investigated to wide use range, add its additionalvalue, and it is practically important significance and research value fordeveloping agriculture and agricultural products.
“White pollution” and shortage of resources are still important problems inthe world. Research and development of degradable and recycled packagingmaterials are key ways to solve this problem. Edible packaging materials becomeone kind of important ways for "green packaging" or "environmental friendlymaterial". Although large-scale industrial production and successful applicationsfor edible paper made of bean dregs, vegetables and starched in Japan, ediblepackaging container used to potato products in Australia, edible packagingmaterials are still in the stage of laboratory research in world.
Because engineering properties of edible packaging materials are not goodenough to satisfy the requirements of industrial production and commercialapplications such as barrier performance, mechanical properties and heat sealingstrength, etc, new modified starch as edible packaging materials was used toimprove its engineering performances and accelerate the process of massproduction of edible packing materials in this thesis.In this paper, cross-linked,oxidized, crosslink-oxidized, microporous, microporous cross-linked starch and microporouscrosslinked oxidized starch were prepared with waxy corn starch as raw material using biologically enzymolysis, chemically modified or combination modified methods ofbiologically enzymatic hydrolysis and chemical compound. Firstly, quadratic regressionorthogonal combination experiments design was applied, then the data were analysized byregression and ANOVA based on above-mentioned experimental results and varianceanalysis to obtain the optimum preparation conditions. At the same time, optimal regressionequations which can reflect the relationship between test indexes and influence factors wereestablished, and verification experiments were used to verify the results’ stabilities ofoptimal preparation conditions and repeatability. Using modern detection techniquessuch as Fourier transform infrared spectroscopy, X-ray diffraction (XRD) andscanning electronic microscopy (SEM), structure and particles morphology ofmodified starches were characterized analysize to provide theoretical references andexperimental basis for the research and development of modified starch in the future.Performance comparison and qualitative description of a variety of modified waxycorn starch samples had been completed. Finally, application researches ofadsorption performance of microporus starch and edible packaging film based onlipid compound modified starch were carried out in order to widen the applicationrange of modified starches.
The innovation of this paper are as follows:
Firstly, a novel type of composite waxy corn modified starch bymicroporous-cross-linked-oxided methods was prepared. The starch possessed betterexpansion degree, solubility, transparency; excellent stability of paste liquid, film-formingproperty and adsorption characteristcs. And it was applied to prepare edible packaging filmbased on lipids-starch and achieved desired results. Its main engineering performances weretested and compared with original starch. And results showed that the novel starchpossessed triple collaboration functions of microporous, crosslinking, oxidation. Preparededible packaging film based on lipid starch was more better than single edible packagingfilm based on lipids waxy corn starch and lipid potato starch for enginerring performance.Application of microporous modified starch has not reported in edible packaging film bynow.
Secondly, quantitative test of low field nuclear magnetic resonance (NMR) technologyis firstly applied to study of adsorption of microporous starch. Experimental results showedthat it is effective，accurate，and fast as a quantitative detection method for oil adsorption rateof microporous starch, and is potential research tool. Oil adsorption quantity ofmicroporous starch is620mg/g precisely.
Outcomes in this thesis enable to provide theoretical basis and experimentalfoundation for the development and industrial production of modified starch andedible packaging materials
引文
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