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Preparation Under Microwave and Properties of Waxy Wheat Carboxymethyl Starch

Author: SunYouNing
Tutor: LiuZhongDong
School: Henan University of Technology
Course: Cereals, Oils and Vegetable Protein Engineering
Keywords: Waxy Wheat Carboxymethyl starch Microwave Synthesis Nature Complex
CLC: TS235.9
Type: Master's thesis
Year: 2010
Downloads: 55
Quote: 0
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Abstract


This topic as a raw material in waxy wheat starch, 2, and 95% ethanol as the reaction medium, monochloroacetic acid etherification agent, carboxymethyl starch synthesis under microwave irradiation. The test first pretreatment of raw materials, results showed that the use of sodium dodecyl sulfate (SDS) to be purified to the waxy wheat starch, after purification, the crude protein content of 0.29%. Line with the national standard GB8883-88 requirements. At 3000r/min centrifugal 10min classification, microscopy, laser particle size analyzer for observation and analysis, and the results show that there are three kinds of particle size of the particles waxy wheat starch. Large, medium, small particles have an average particle diameter of 20.1μm, 6.5μm and 4.2μm, respectively. Waxy wheat starch indicator: 10.9% moisture content, ash content of 0.35%, 0.54% of the total fat content, crude protein content of 2.15%, 80.88% of the fineness of starch, starch the whiteness 89.80, amylose content of 2.12%. Then select microwave processing time, the amount of ethanol, NaOH and monochloroacetic acid dosage four single factor test. Response surface on the basis of the test results of the single factor test. Carboxymethyl Starch test conditions: microwave irradiation time 2.61min, amount of ethanol 60.65mL, the dosage of sodium hydroxide 4.07 g of a amount of chloroacetic acid 5.09g. Under this condition, the measured degree of substitution of 0.235. By scanning electron microscope (SEM), infrared scanning spectrometer (IR) and nuclear magnetic resonance instrument (HNMR) observed changes in the morphology of the carboxymethyl starch, as well as to confirm the structure of the product. SEM results show that and after carboxymethylation waxy wheat starch surface becomes uneven, and some shades with varying degrees of holes appear on the surface. But the waxy wheat carboxymethyl starch remains the state of the original particles of starch molecules. The infrared scanning Curve found at 1602cm -1 , 1419cm -1 and 1326cm -1 appears at the-COO - The characteristic absorption peaks, indicating that the carboxymethylation reaction has occurred. NMR spectra of waxy wheat carboxymethyl starch, calculated based on the peak area and peak position obtained the degree of substitution is consistent with the measured values. The Rapid Visco Analyzer (RVA) and differential scanning calorimetry (DSC) was be detected, the result is: with the degree of substitution increased the initial gelatinization temperature decreases, the peak viscosity, low viscosity and the characteristics of the product paste The final viscosity has significantly increased. Breakdown and reply values ??are showing increasing trend. DSC test results show that: the initial temperature of the carboxymethyl starch, endpoint temperature and peak temperature than low waxy wheat starch, but the degree of change was not significant. And gradually with the increase of the degree of substitution parameters show a downward trend. Paste clarity and freeze-thaw stability and anti-aging properties with the degree of substitution increase significantly improved. Complex products and gellan gum, the determination of the rheological properties of the system. Optimal formula of the jelly making the prepared compound system is applied to the production of orange juice jelly process, obtained by orthogonal experiment.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Starch Industry > Various starch manufacturing > Other edible starch
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