Abstract
The cross-linked oxidized acetylated compound modified starch was prepared by using waxy corn starch as raw material, sodium trimetaphosphate as cross-linking agent, sodium hypochlorite as oxidant and acetic anhydride as acetylation reagent. The morphology and structure of the starch granules were analyzed by scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR). The whiteness, transparency, gelatinization characteris-tics, acid and shear resistance of the compound modified starch were measured. The results showed that the whiteness of the modified starch was increased to 97.2, the light transmittance of the paste was up to 71.0% as well as the acid and shear resistance were also improved. The picture of SEM showed the changes about the starch particle morphology. The infrared spectrum manifested the characteristic absorption peak of each group, confirming the change of its molecular structure. The preparation of compound modified starch is beneficial to improve the application value of waxy corn starch in the food industry.
Publication Date
3-28-2018
First Page
19
Last Page
22
DOI
10.13652/j.issn.1003-5788.2018.03.004
Recommended Citation
Xiujin, HUANG and Qunyi, TONG
(2018)
"Study on properties of cross-linked oxidized acetylated waxy corn starch,"
Food and Machinery: Vol. 34:
Iss.
3, Article 4.
DOI: 10.13652/j.issn.1003-5788.2018.03.004
Available at:
https://www.ifoodmm.cn/journal/vol34/iss3/4
References
[1] 洪雁, 顾正彪, 李兆丰. 蜡质玉米淀粉的性质及其在食品加工中的应用[J]. 中国粮油学报, 2005, 20(3): 30-34.
[2] 张燕萍. 变性淀粉制造与应用[M]. 2版. 北京: 化学工业出版社, 2007: 70-71.
[3] 曹咏梅, 曹志刚, 曹志强, 等. 交联淀粉的性质、应用及市场前景[J]. 大众科技, 2016, 18(5): 26-29.
[4] KAUR B, ARIFFIN F, BHAT R, et al. Progress in starch modification in the last decade[J]. Food Hydrocolloids, 2012, 26(2): 398-404.
[5] 张佳艳, 熊建文, 赵萍, 等. 交联变性对淀粉性质影响的研究进展[J]. 食品与机械, 2017, 33(4): 195-199.
[6] 宋小琳, 姚丽丽, 陆利霞, 等. 氧化淀粉在食品工业中的应用[J]. 食品研究与开发, 2014(1): 124-127.
[7] 高群玉, 王凯, 吴磊. 交联和乙酰化改性对甘薯淀粉性质的影响[J]. 华南理工大学学报: 自然科学版, 2010, 38(12): 90-94.
[8] 方芳, 杨英, 顾正彪, 等. 氧化-乙酰化复合变性淀粉的乳化性能[J]. 食品与发酵工业, 2012, 38(3): 32-37.
[9] 季佳佳. 三偏磷酸钠交联玉米淀粉的理化性质研究[D]. 天津: 天津科技大学, 2010: 16-17.
[10] 郭庆兴, 童群义. 交联羟丙基羧甲基木薯淀粉性质的研究[J]. 食品工业科技, 2012, 33(23): 122-124.
[11] CRAIG S A S. Starch paste clarity[J]. Cereal Chemistry, 1989, 66(14): 173-182.
[12] 邹建, 刘亚伟, 郑岩. 交联羟丙基木薯淀粉性质研究[J]. 食品科学, 2006, 27(9): 79-83.
[13] 徐忠, 周美琴, 杨雪欣, 等. 复合交联玉米淀粉的制备工艺及特性研究[J]. 中国粮油学报, 2009, 24(5): 40-43.
[14] 孙吉. 马铃薯酯化交联淀粉的合成及其在搅拌型酸奶中的应用[D]. 呼和浩特: 内蒙古农业大学, 2009: 24-25.
[15] 李长彪, 刘长江, 刘春萍, 等. 玉米交联-氧化复合变性淀粉的制备及性能研究[J]. 食品科学, 2005, 26(4): 111-114.
[16] 金征宇. 碳水化合物化学:原理与应用[M]. 北京: 化学工业出版社, 2008: 332.
[17] 何绍凯, 田映良, 曹余, 等. 交联和羟丙基改性对蜡质玉米淀粉糊性能的影响[J]. 中国食品添加剂, 2014(2): 75-79.
[18] 韩立鹏, 刘国琴, 李琳, 等. 双氧水氧化马铃薯淀粉最佳工艺条件及其特性的研究[J]. 河南工业大学学报: 自然科学版, 2008, 29(1): 27-31.
[19] 何绍凯, 刘文娟, 曹余, 等. 蜡质玉米乙酰化二淀粉磷酸酯的制备及性能研究[J]. 中国食品添加剂, 2013(6): 99-103.
[20] 许晖, 孙兰萍, 赵大庆, 等. 甘薯交联淀粉的制备与结构表征[J]. 包装与食品机械, 2007, 25(2): 29-33.