Effects of Oxidation and Etherification Dual-Modification on Physicochemical Properties of Corn Starch

被引：0

作者：

Gao Q.-Y. ^{[1
]}

Dai G.-F. ^{[1
]}

Li H. ^{[1
]}

Wu L. ^{[2
]}

机构：

[1] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, Guangdong

[2] Henan Hengrui Starch Technology Co., Ltd., Luohe, 462000, Henan

来源：

| 1600年 / South China University of Technology卷 / 45期

基金：

中国国家自然科学基金;

关键词：

Amylose content; Hydroxypropylation; Oxidation; Starch;

D O I：

10.3969/j.issn.1000-565X.2017.09.007

中图分类号：

学科分类号：

摘要：

By taking the corn starches of different amylose contents as raw materials and by fixing the dosage of propylene oxide and sodium hypochlorite, an oxidation and etherification dual-modification was carried out so as to reveal the effects of the modification sequence on the physicochemical properties of the corn starches. Then, the modi-fied corn starches were analyzed in terms of transparency and Brabender viscosity, and they were characterized by means of XRD. Experimental results show that (1) the carbonyl and carboxyl of the oxidized-hydroxypropylated starches have higher molar substitution degrees, while the hydroxypropyl of the hydroxypropylated-oxidized starches has a higher one; (2) the transparency of the oxidized-hydroxypropylated starches is higher than that of the hydroxypropylated-oxidized starches; (3) the peak viscosity of the hydroxypropylated-oxidized starches is higher than that of the oxidized-hydroxypropylated starches; (4) both the two kinds of modification do not change the crystal form of starch molecules; (5) the dual-modification is closely related to the modification order, and the first reaction plays a leading role; and (6) lower amylose content is beneficial to the oxidative modification, while higher amylose content is beneficial to the hydroxypropyl modification. © 2017, Editorial Department, Journal of South China University of Technology. All right reserved.

引用

页码：47 / 52

页数：5

共 15 条

[1]

Qiao X., Yan L.-J., Zhang Z.-Z., Sort and application of modified starch, Dyestuffs and Coloration, 47, 5, pp. 44-47, (2010)

[2]

Xu Z., Zhou M.-Q., Wu Y.-H., Et al., Study on effect of combination modified on starch, Science and Technology of Food Industry, 29, 1, pp. 282-285, (2008)

[3]

Vanier N.L., El Halal S.L.M., Dias A.R.G., Et al., Molecular structure, functionality and applications of oxidized starches: a review, Food Chemistry, 221, pp. 1546-1559, (2017)

[4]

Gunaratne A., Corke H., Effect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat-moisture treated wheat, potato and waxy maize starches, Carbohydrate Polymers, 68, 2, pp. 305-313, (2007)

[5]

Xiao H.-X., Lin Q.-L., Liu G.-Q., Et al., A comparative study of the characteristics of cross-linked, oxidized and dual-modified rice starches, Molecules, 17, pp. 10946-10957, (2012)

[6]

Wang Y.-J., Wang L., Effects of modification sequence on structures and properties of hydroxypropyla-ted and crosslinked waxy maize starch, Starch, 52, pp. 406-412, (2000)

[7]

Li H., Gao Q.-Y., Wu L., Effects of amylose content on the physiochemical properties of hydroxypropyl-oxidized corn starches, Modern Food Science and Technology, 32, 6, (2016)

[8]

Luo F.-X., Fu X., Huang Q., Et al., Properties and cross linking mechanism of starches oxidized by sodium hypochlorite at low level, Journal of South China University of Technology(Natural Science edition), 34, 8, pp. 79-83, (2006)

[9]

Du L.-Q., Wang A.-L., Ni X.-N., Study on physicochemical properties of corn amylophosphate in different degree of substitution, Journal of Chinese Institute of Food Science and Techonology, 5, 2, pp. 34-38, (2005)

[10]

Kuakpetoon D., Wang Y.J., Characterization of different starches oxidized by hypochlorite, Starch, 53, 5, pp. 211-218, (2001)

← 1 2 →