超声复合有机酸改性香芋淀粉的研究
|
摘要
以香芋淀粉为原料,苹果酸做改性剂,在超声作用下制备香芋改性淀粉。研究了苹果酸添加量、超声温度、时间、功率对香芋淀粉酸改性的影响。结果表明,香芋淀粉黏度随着苹果酸添加量、超声温度、超声时间及超声功率的增加均降低,降低趋势均渐趋平缓。在反应条件为苹果酸添加量40%,超声温度55℃,超声时间150min,超声功率700 W下制备的香芋改性淀粉黏度最低,达到150 BU。香芋原淀粉的峰值黏度为486 BU,与原淀粉相比,单独超声作用后淀粉黏度降低了18.11%,透明度和析水率分别增加了50.59%和12.87%;单独有机酸作用使淀粉黏度降低了65.43%,透明度和析水率分别增加了88.10%和20.91%;超声复合有机酸改性后淀粉黏度降低了73.66%,透明度增加了155.71%,析水率增加了23.04%。
Modified starch was prepared by malic acid and ultrasound with taro starch as raw material. The effects of malic acid dosage, temperature, time, and ultrasonic power were investigated. An orthogonal experiment was carried out on the basis of single factor experiments. The result showed that the viscosity of taro starch decreased with the increase of malic acid dosage, ultrasonic temperature, ultrasonic time and ultrasonic power, but the decreasing trend was gradually gentle. Under above conditions of the dosage of malic acid 40%, ultrasonic temperature 55 ℃, ultrasonic time150 min, ultrasonic power 700 W, the viscosity of taro starch modified with malic acid and ultrasound was the lowest,reaching 150 BU. The viscosity of native taro starch was 486 BU, compared to that, the viscosity of taro starch modified only with ultrasound decreased by 65.33%, and its transparency and drainage rate increased by 50.59% and 12.87% respectively; Without ultrasound, the peak value of viscosity acid-modified reduced by 65.43%, the transparency and drainage rate showed an increase of 88.10% and 20.91% separately; The viscosity of taro starch modified under the combination of malic acid and ultrasound showed a reduction of 73.66%, and the transparency and drainage rate increased by 155.71% and 23.04% respectively.
Modified starch was prepared by malic acid and ultrasound with taro starch as raw material. The effects of malic acid dosage, temperature, time, and ultrasonic power were investigated. An orthogonal experiment was carried out on the basis of single factor experiments. The result showed that the viscosity of taro starch decreased with the increase of malic acid dosage, ultrasonic temperature, ultrasonic time and ultrasonic power, but the decreasing trend was gradually gentle. Under above conditions of the dosage of malic acid 40%, ultrasonic temperature 55 ℃, ultrasonic time150 min, ultrasonic power 700 W, the viscosity of taro starch modified with malic acid and ultrasound was the lowest,reaching 150 BU. The viscosity of native taro starch was 486 BU, compared to that, the viscosity of taro starch modified only with ultrasound decreased by 65.33%, and its transparency and drainage rate increased by 50.59% and 12.87% respectively; Without ultrasound, the peak value of viscosity acid-modified reduced by 65.43%, the transparency and drainage rate showed an increase of 88.10% and 20.91% separately; The viscosity of taro starch modified under the combination of malic acid and ultrasound showed a reduction of 73.66%, and the transparency and drainage rate increased by 155.71% and 23.04% respectively.
引文
[1]曹梦竺.香芋的开发利用价值[J].农技服务,2007,24(9):35.
[2]赖俐超,张丰如,李红山.香芋淀粉糊的特性[J].食品与发酵工业,2005,31(1):86-88
[3]杜秀杰,陈发河,吴光斌.槟榔芋淀粉物性研究[J].中国粮油学报,2012,27(7):52-57,66.
[4]丘苑新,吴雪君,于新.香芋淀粉提取工艺及部分特性研究[J].农产品加工:学刊,2010(4):32-34.
[5]侯汉学,董海洲,刘传富,等.我国变性淀粉的应用现状及发展趋势[J].粮食与饲料工业,2001,1(2):44-46.
[6]LI J B,LI L,LI B,et al.Mechanochemical degradation of potato starch paste under ultrasonic irradiation[J].Journal of Chongqing University:English Edition,2006,5(2):102-108.
[7]杨杨,李安东,孙勤超,等.酸解淀粉及其接枝性能的研究[J].沈阳化工学院学报,2007,21(4):272-275.
[8]刘延奇,赵光远.超高压作用对酸解玉米淀粉回生性能的影响[J].食品工业科技,2008,29(10):91-93.
[9]FREUDIG B,TESCH S,SCHUBERT H.Production of emulsions in high pressure homogenizers-Part II:Influence of cavitation on droplet breakup[J].Engineering in Life Sciences,2003,3(6):266-270.
[10]TESTER R F,QI X,KARKALAS J.Hydrolysis of native starches with amylases[J].Animal Feed Science and Technology,2006,130(1/2):39-54.
[11]WANG Y J,TRUONG V D,WANG L.Structures and rheological properties of corn starch as affected by acid hydrolysis[J].Carbohydrate Polymers,2003,52(3):327-333.
[12]ZHENG J,LI Q,HU A J,et al.Dual-frequency ultrasound effect on structure and properties of sweet potato starch[J].Starch-St覿rke,2013,65(7/8):621-627.
[13]CZECHOWSKA-BISKUP R,ROKITA B,LOTFY S,et al.Degradation of chitosan and starch by 360-k Hz ultrasound[J].Carbohydrate Polymers,2005,60(2):175-184.
[14]张永和.超声波降解作用对淀粉性质之影响[J].食品工业(台),2001,33(6):19-31.
[15]胡爱军,李倩,郑捷,等.双频超声对红薯淀粉结构和性质的影响[J].高校化学工程学报,2014,28(2):370-375.
[16]常虹,周家华,兰彦平,等.不同淀粉糊物理特性的比较[J].食品研究与开发,2010,31(10):55-58.
[17]赵奕玲.超声处理对淀粉性能的影响及磷酸醋淀粉的制备与应用研究[D].南宁:广西大学,2007.
[18]许琼.辛烯基琥珀酸马铃薯淀粉酯的制备、性质及应用研究[D].杭州:浙江大学,2006.
[19]MAHMOUD Z,SITOHY,SAID S EI-SAADONY.Physicochemical properties of different types of starch phosphate monoesters[J].Starch/Starke,2000,52(4):101-105.
[20]HARINDER S,YUNG-HO C,NAVDEEP S,et al.Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch[J].Starch/Starke,2011,63(5):291-301.
[21]林丽.木薯淀粉磷酸酯的结构表征及理化性质研究[D].南宁:广西大学,2005.
[2]赖俐超,张丰如,李红山.香芋淀粉糊的特性[J].食品与发酵工业,2005,31(1):86-88
[3]杜秀杰,陈发河,吴光斌.槟榔芋淀粉物性研究[J].中国粮油学报,2012,27(7):52-57,66.
[4]丘苑新,吴雪君,于新.香芋淀粉提取工艺及部分特性研究[J].农产品加工:学刊,2010(4):32-34.
[5]侯汉学,董海洲,刘传富,等.我国变性淀粉的应用现状及发展趋势[J].粮食与饲料工业,2001,1(2):44-46.
[6]LI J B,LI L,LI B,et al.Mechanochemical degradation of potato starch paste under ultrasonic irradiation[J].Journal of Chongqing University:English Edition,2006,5(2):102-108.
[7]杨杨,李安东,孙勤超,等.酸解淀粉及其接枝性能的研究[J].沈阳化工学院学报,2007,21(4):272-275.
[8]刘延奇,赵光远.超高压作用对酸解玉米淀粉回生性能的影响[J].食品工业科技,2008,29(10):91-93.
[9]FREUDIG B,TESCH S,SCHUBERT H.Production of emulsions in high pressure homogenizers-Part II:Influence of cavitation on droplet breakup[J].Engineering in Life Sciences,2003,3(6):266-270.
[10]TESTER R F,QI X,KARKALAS J.Hydrolysis of native starches with amylases[J].Animal Feed Science and Technology,2006,130(1/2):39-54.
[11]WANG Y J,TRUONG V D,WANG L.Structures and rheological properties of corn starch as affected by acid hydrolysis[J].Carbohydrate Polymers,2003,52(3):327-333.
[12]ZHENG J,LI Q,HU A J,et al.Dual-frequency ultrasound effect on structure and properties of sweet potato starch[J].Starch-St覿rke,2013,65(7/8):621-627.
[13]CZECHOWSKA-BISKUP R,ROKITA B,LOTFY S,et al.Degradation of chitosan and starch by 360-k Hz ultrasound[J].Carbohydrate Polymers,2005,60(2):175-184.
[14]张永和.超声波降解作用对淀粉性质之影响[J].食品工业(台),2001,33(6):19-31.
[15]胡爱军,李倩,郑捷,等.双频超声对红薯淀粉结构和性质的影响[J].高校化学工程学报,2014,28(2):370-375.
[16]常虹,周家华,兰彦平,等.不同淀粉糊物理特性的比较[J].食品研究与开发,2010,31(10):55-58.
[17]赵奕玲.超声处理对淀粉性能的影响及磷酸醋淀粉的制备与应用研究[D].南宁:广西大学,2007.
[18]许琼.辛烯基琥珀酸马铃薯淀粉酯的制备、性质及应用研究[D].杭州:浙江大学,2006.
[19]MAHMOUD Z,SITOHY,SAID S EI-SAADONY.Physicochemical properties of different types of starch phosphate monoesters[J].Starch/Starke,2000,52(4):101-105.
[20]HARINDER S,YUNG-HO C,NAVDEEP S,et al.Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch[J].Starch/Starke,2011,63(5):291-301.
[21]林丽.木薯淀粉磷酸酯的结构表征及理化性质研究[D].南宁:广西大学,2005.