芭蕉芋交联淀粉的制备及性质研究
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摘要
以芭蕉芋淀粉为原料,三偏磷酸钠为交联剂,对芭蕉芋淀粉进行交联以制备芭蕉芋交联淀粉。以沉降积为指标,碱性硫酸钠用量、反应时间、反应温度和三偏磷酸钠用量为因素,采用正交实验设计进行交联反应的工艺优化,并对交联淀粉的理化性质和结构进行分析。结果表明:当硫酸钠加入的质量分数为15%,温度35℃,反应时间5 h,三偏磷酸钠添加的质量分数为0.5%时,淀粉的交联度最好;芭蕉芋交联淀粉在拉曼光谱中有明显的磷酸基团吸收峰,具有良好的冻融稳定性、抗老化性、凝胶质构特性和假塑性,可提高体系的弹性与剪切稳定性,为其在食品中应用提供借鉴。
Taking Canna Edulis Ker starch as the raw material, sodium trimetaphosphate as cross-linking agent crosslinked starch of Canna Edulis Ker starch was prepared by crosslinking Canna Edulis Ker starch. The process of preparation was optimized by using sedimentation volume as an indicator in consideration of the dosage of sodium sulfate and sodium trimetaphosphate, reaction time, and reaction temperature. It indicated that the prepared starch had the highest degree of crosslinking when the reaction condition was: 15% sodium sulfate, 35 ℃ in temperature, 5 in reaction duration, and 0.5% of sodium trimetaphosphate. The distinct absorption peak of phosphoric acid group in Raman spectrum showed the better freeze-thaw stability, ageing resistance, gelatinous texture, and pseudoplastic. Therefore, the crosslinked starch prepared from Canna Edulis Ker could provide theoretical basis for its application in food because of its high system elasticity and shear stability.
Taking Canna Edulis Ker starch as the raw material, sodium trimetaphosphate as cross-linking agent crosslinked starch of Canna Edulis Ker starch was prepared by crosslinking Canna Edulis Ker starch. The process of preparation was optimized by using sedimentation volume as an indicator in consideration of the dosage of sodium sulfate and sodium trimetaphosphate, reaction time, and reaction temperature. It indicated that the prepared starch had the highest degree of crosslinking when the reaction condition was: 15% sodium sulfate, 35 ℃ in temperature, 5 in reaction duration, and 0.5% of sodium trimetaphosphate. The distinct absorption peak of phosphoric acid group in Raman spectrum showed the better freeze-thaw stability, ageing resistance, gelatinous texture, and pseudoplastic. Therefore, the crosslinked starch prepared from Canna Edulis Ker could provide theoretical basis for its application in food because of its high system elasticity and shear stability.
引文
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[24]路志芳,袁超,陈现臣,等.小麦交联淀粉制备及淀粉性质研究[J].江苏农业科学,2016,44(5):343-346LU Z F,YUAN C,CHEN X C,et al.Preparation of wheat cross linked starch and properties of starch[J].Jiangshu agricultural sciences,2016,44(5):343-346
[25]张正茂,李纪亮.机械活化-交联复合改性淀粉的流变特性研究[J].食品工业,2016,37(5):194-197ZHANG Z M,LI J L.Rheological properties of starch modified by crosslinked mechanical activation starch[J].Food industry,2016,37(5):194-197
[26]ZHAO J,CHEN Z,JIN Z,et al.Effects of granule size of cross-linked and hydroxypropylated sweet potato starches on their physicochemical properties[J].Journal of Agric.Food Chem.,2015,63(18):4646-4654
[27]程东,洪雁,庞艳生,等.交联和羟丙基改性对蜡质玉米淀粉糊化和流变性质的影响[J].食品与发酵工业,2016,42(3):18-23CHENG D,HONG Y,BANG Y S,Et al.Effects of crosslinking and hydroxypropyl modification on pasting and rheological properties of waxy maize starch[J].Food and Fermentation Industries,2016,42(3):18-23.
[2]姜毅,雷光鸿,王元春,等.芭蕉芋淀粉的性质及生产工艺探讨[J].轻工科技,2017,2(2):16-17JIANG Y,LEI G H,WANG Y C,et al.Properties and processing technology of Canna edulis starch[J] .Light Industry Technology,2(2):16-17
[3]LIU X X,CAO L,AMJAD A,et al.Preparation of cross-linked high amylose corn-starch and its effects on self-reinforced starch films[J].International Journal of Food Engineering,2016,12(7):673-680
[4]KOU T T,GAO Q Y.New insight in cross-linking degree determination for cross-linked starch [J].Carbohydrate Research,2018,(13):458-459
[5]黄立新,周俊侠,张力田.芭蕉芋淀粉的研究[J].食品与发酵工业,1994,21(3):21-25HUANG L X,ZHOU J X,ZHANG L T.Study on canna edulis starch[J].Food and Fermentation Industries,1994,21(3):21-25
[6]HUNG N P,MORITA N.Physicochemical properties and enzymatic digestibility of starch from edible canna (Canna edulis) grown in Vietnam[J].Carbohydrate Polymers,2005,61(3):314-321
[7]刘亚伟.淀粉生产及其深加工技术[M].北京:中国轻工业出版社,2001,316-371LIU Y W.Starch production and its deep processing technology[M].Beijing:China Light Industry Press ,2001,316-371
[8]王占忠,刘钟栋,陈肇锬,等.小麦交联淀粉的制备工艺研究[J].中国粮油学报,2004,19(1):20-22WANG Z Z,LIU Z D,CHEN Z T.Preparation of wheat cross-iinked starch[J].Journal of the Chinese Cereals and Oils Association,2004,19(1):20-22
[9]LIU Y Q,XU Y,YAN Y Z,et al.Application of raman spectroscopy in structure analysis and crystallinity calculation of corn starch[J].Starch-St?rke,2015,67(7-8):612-619
[10]王丽.食用交联木薯淀粉醋酸酯的制备及性能研究[D].海口:华南热带农业大学,2004WANG L.Preparation and properties of edible cross-linked cassava starch acetate[D].Haikou:South China University of Tropical Agriculture,2014
[11]CHEN H M,FU X,LUO Z G.Effect of gum arabic on freeze-thaw stability,pasting and rheological properties of tapioca starch and its derivatives[J].Food Hydrocolloids,2015,51:355-360
[12]ZHANG B,WEI B X,HU X T,et al.Preparation and characterization of carboxymethyl starch microgel with different crosslinking densities [J].Carbohydrate Polymers,2015,124 :245-253
[13]张雅媛,洪雁,顾正彪,等.玉米淀粉与黄原胶复配体系流变和凝胶特性分析[J].农业工程学报,2011,27(9):357-362ZHANG Y Y,HONG Y,GU Z B,et al.Rheological and gel properties of corn starch-xanthan mixed systems [J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(9):357-362
[14]杨玉玲,张沫,陈银基,等.绿豆淀粉凝胶的质构特性和超微结构研究[J].中国粮油学报,2014,29(4):36-41YANG Y L,ZHANG M,CHEN Y J,et al.Textural properties and microstructure of starch gel from mung bean[J].Journal of the Chinese Cereals and Oils Association,2014,29(4):36-41
[15]WATERSCHOOT J,GOMAND S V,WILLEBRORDS J K,et al.Pasting properties of blends of potato,rice and maize starches[J].Food Hydrocolloids,2014,41 (41) :298-308
[16]廖卢艳,吴卫国.不同淀粉糊化及凝胶特性与粉条品质的关系[J].农业工程学报,2014,30(15):332-338LIAO L Y,WU W G.Relationship between gelatinization and gel properties of different starch and their noodles [J].Transactions of the Chinese Society of Agricultural Engineering,2014,30(15):332-338
[17]黄峻榕,董贝贝,刘树兴,等.3种薯类淀粉的流变与凝胶特性研究[J].粮食与油脂,2017,30(4):25-29HUANG J R,DONG B B,LIU S X,et al.Study of rheological and gel properties of three tuber starches[J].Cereals & Oils,2017,30(4):25-29
[18]刘敏,赵欣,阚建全,等.黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响[J].食品科学,2018,39(6):45-50LIU M,ZHAO X,KAN J Q.Effect of Xanthan gum on pasting,rheological and texture properties of Lotus root starch[J].Food science,2018,39(6):45-50
[19]石海信,肖世秀,黄冬梅,等.交联酯化作用对木薯淀粉流变特性的影响研究[J].农业机械,2012,24(2):95-99SHI H X,XIAO S X,HUANG D M,et al.Effect of cross-linking esterification on rheological properties of cassava starch[J].Farm machinery,2012,24(2):95-99
[20]张燕萍.变性淀粉制造与应用[M].北京:化学工业出版社,第二版,2007:93-95ZHANG Y P.Manufacture and application of modified starch[M].Beijing:Chemical Industry Press,Second Edition,2007:93-95
[21]吴航,冉祥海,张坤玉,等.红外光谱法研究交联淀粉的退化行为[J].高等学校化学学报,2006(4):775-778WU H,RAN X H,ZHANG K Y,et al.FTIR Study on Retrogradation Behavior of Cross-linked Starch[J].Chemical Journal of Chinese Universities,2006(4):775-778
[22]商菊清,黄可龙,刘素琴.改性淀粉的交联度和红外光谱性质研究[J].浙江化工,2003:34-36SHANG J Q,HUANG K L,LIU S Q.Study on crosslinking degree and infrared spectrum of modified starch[J].Zhejiang Chemical Industry,2003:34-36
[23]曹苏文,周凤娟,杨玉玲,等.板栗交联淀粉的制备和性质研究[J].河南工业大学学报,2014,35(2):67-72CAO S W,ZHOU F J,YANG Y L,et al.Preparation of properties of chestnut crosslinked starch[J].Journal of Henan University of Technology (Natural Science Edition),2014,35(2):67-72
[24]路志芳,袁超,陈现臣,等.小麦交联淀粉制备及淀粉性质研究[J].江苏农业科学,2016,44(5):343-346LU Z F,YUAN C,CHEN X C,et al.Preparation of wheat cross linked starch and properties of starch[J].Jiangshu agricultural sciences,2016,44(5):343-346
[25]张正茂,李纪亮.机械活化-交联复合改性淀粉的流变特性研究[J].食品工业,2016,37(5):194-197ZHANG Z M,LI J L.Rheological properties of starch modified by crosslinked mechanical activation starch[J].Food industry,2016,37(5):194-197
[26]ZHAO J,CHEN Z,JIN Z,et al.Effects of granule size of cross-linked and hydroxypropylated sweet potato starches on their physicochemical properties[J].Journal of Agric.Food Chem.,2015,63(18):4646-4654
[27]程东,洪雁,庞艳生,等.交联和羟丙基改性对蜡质玉米淀粉糊化和流变性质的影响[J].食品与发酵工业,2016,42(3):18-23CHENG D,HONG Y,BANG Y S,Et al.Effects of crosslinking and hydroxypropyl modification on pasting and rheological properties of waxy maize starch[J].Food and Fermentation Industries,2016,42(3):18-23.