EDTA与三聚氰胺对玉米淀粉糊化性和其膜性能的影响
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摘要
EDTA和三聚氰胺改性剂因分子结构的共性和差异,分别通过不同的作用机制影响玉米淀粉糊化特性及成膜特性。以5%玉米淀粉的悬浊液制糊,分别加入质量分数为0.0%、0.05%、0.1%、0.2%、0.4%、0.8%的EDTA和三聚氰胺进行糊化,取部分淀粉糊以流延法制膜。通过拉力机、黏度计、FTIR、SEM、DSC和XRD测定糊化液及淀粉膜的相关性质。结果表明:添加EDTA,使玉米淀粉糊黏度提高,膨胀度降低,溶解度凝沉率先升高后降低;其膜的抗拉强度提高,断裂伸长率提高。添加三聚氰胺,使玉米淀粉糊黏度提高,膨胀度提高,溶解度降低,凝沉率先升高后降低,其膜的抗拉强度降低,断裂伸长率提高。添加改性剂后在波数3284 cm~(-1)附近可观察到羟基特征峰左移,膜表面晶格均匀化,结晶能量峰钝化或迁移,质子分布分散。表明EDTA和三聚氰胺分别通过—H_2N~+或—COO~-和—N+参与了淀粉—OH~-和水分子弱相互作用过程,使分子间能量降低。
Due to the commonality and difference of molecular structure, EDTA and melamine modifiers affect the gelatinization properties and film-forming properties of corn starch through different mechanisms of action. The paste was prepared by suspending 5% corn starch, and EDTA and melamine were added to the mass fractions of 0.0%, 0.05%, 0.1%, 0.2%, 0.4%, and 0.8%, respectively. Took some starch paste to make a film by casting method. The related properties of the gelatinized liquid and the starch film were measured by a tensile machine, a viscometer, FTIR, SEM, DSC, and XRD. The results showed that the addition of EDTA increased the viscosity of the corn starch paste, decreased the degree of expansion, and increased the solubility and the rate of condensation. The tensile strength of the film increased and the elongation at break increased. The addition of melamine increased the viscosity of the corn starch paste, increased the degree of expansion, decreased the solubility, and firstly increased and then decreased the rate of coagulation, and the tensile strength of the film decreased, and the elongation at break increased. After the addition of the modifier, the characteristic peak of the hydroxyl group was observed to shift to the left in the vicinity of the wave number of 3284 cm~(-1), the crystal lattice of the film surface was uniformized, the peak of the crystal energy was passivated or migrated, and the proton distribution was dispersed. It indicated that EDTA and melamine participate in the weak interaction of starch —OH~- and water molecules through —H_2N~+ or —COO-— and —N~+, respectively, which reduces the energy between molecules.
Due to the commonality and difference of molecular structure, EDTA and melamine modifiers affect the gelatinization properties and film-forming properties of corn starch through different mechanisms of action. The paste was prepared by suspending 5% corn starch, and EDTA and melamine were added to the mass fractions of 0.0%, 0.05%, 0.1%, 0.2%, 0.4%, and 0.8%, respectively. Took some starch paste to make a film by casting method. The related properties of the gelatinized liquid and the starch film were measured by a tensile machine, a viscometer, FTIR, SEM, DSC, and XRD. The results showed that the addition of EDTA increased the viscosity of the corn starch paste, decreased the degree of expansion, and increased the solubility and the rate of condensation. The tensile strength of the film increased and the elongation at break increased. The addition of melamine increased the viscosity of the corn starch paste, increased the degree of expansion, decreased the solubility, and firstly increased and then decreased the rate of coagulation, and the tensile strength of the film decreased, and the elongation at break increased. After the addition of the modifier, the characteristic peak of the hydroxyl group was observed to shift to the left in the vicinity of the wave number of 3284 cm~(-1), the crystal lattice of the film surface was uniformized, the peak of the crystal energy was passivated or migrated, and the proton distribution was dispersed. It indicated that EDTA and melamine participate in the weak interaction of starch —OH~- and water molecules through —H_2N~+ or —COO-— and —N~+, respectively, which reduces the energy between molecules.
引文
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[4]柳仕刚,陈培荣,朱苏文.高温处理对玉米淀粉/聚乙烯醇复合膜成膜性能的影响[J].中国粮油学报,2010,(2):57-61.
[5]贾超,王利强,卢立新.淀粉基可食膜研究进展[J].食品科学,2013,(5):289-292.
[6]Al-Hassan A A,Norziah M H.Starch-gelatin edible films:Water vapor permeability and mechanical properties as affected by plasticizers[J].Food Hydrocolloids,2012,26(1):108-117.
[7]刘宏生,冯明月,陈霞.茶多酚/淀粉可食性膜的制备及其性能[J].华南理工大学学报(自然科学版),2018,(6):109-115,136.
[8]刘洁,王亚丹,满勇,等.甘氨酸和淀粉膜对面包中丙烯酰胺的协同控制作用[J].食品科学,2018,16:34-39.
[9]徐明悦,李洪军,贺稚非,等.响应面试验优化玉米淀粉-壳聚糖可食膜的制备工艺[J].食品科学,2015,36(16):38-43.
[10]Talja R A,Peura M,Serimaa R,et al.Effect of amylose content on physical and mechanical properties of potatostarch-based edible films[J].Biomacromolecules,2008,9(2):658-663.
[11]徐亚杰,刘斌,王思予,等.柠檬酸钠对淀粉糊化性与淀粉基质膜成膜性能的影响[J].食品工业科技,2017,(10):313-317.
[12]李大军,尹晨,张永智.可食性玉米淀粉膜的制备及改性剂对膜性能的影响[J].西北农林科技大学学报(自然科学版),2012,(5):199-204.
[13]袁加程.浅析氢键对物质物理性质的影响[J].化学教学,2003,(4):45-47.
[14]连喜军,郭俊杰,刘立增.淀粉红外峰归属探讨[J].粮食加工,2015,(1):43-45.
[15]孟令芝,龚淑玲,何永炳.有机波谱分析[M].武汉:武汉大学出版社,2003,194-294.
[16]周虹先.盐对淀粉糊化及老化特性的影响[D].武汉:华中农业大学,2014.
[17]Jiang Qianqian,Gao Wenyuan,Li Xia,et al.Characteristics of native and enzymatically hydrolyzed Zea mays L.Fritillariaussuriensis Maxim.and Dioscoreaopposita Thunb.Starches[J].Food Hydrocolloids,2011,25(3):521-528.
[18]Kazuo Ogawa,Isao Yamazaki,Toshiaki Yoshimura,et al.Studies on the Retrogradation and Structural Properties of Waxy Corn Starch[J].Bulletin of the Chemical Societ of Japan,1998,71(5):1095-1100.