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中国精品科技期刊2020
杨家添,苗雨,韦梦婷,等. 机械活化协同固相法制备羧甲基多孔淀粉及其在粉末酱油中的应用[J]. 食品工业科技,2024,45(12):207−216. doi: 10.13386/j.issn1002-0306.2024010118.
引用本文: 杨家添,苗雨,韦梦婷,等. 机械活化协同固相法制备羧甲基多孔淀粉及其在粉末酱油中的应用[J]. 食品工业科技,2024,45(12):207−216. doi: 10.13386/j.issn1002-0306.2024010118.
YANG Jiatian, MIAO Yu, WEI Mengting, et al. Preparation of Carboxymethyl Porous Starch by Mechanical Activation Solid Phase Etherification Method Synthesis and Its Application in Powdered Soy Sauce[J]. Science and Technology of Food Industry, 2024, 45(12): 207−216. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010118.
Citation: YANG Jiatian, MIAO Yu, WEI Mengting, et al. Preparation of Carboxymethyl Porous Starch by Mechanical Activation Solid Phase Etherification Method Synthesis and Its Application in Powdered Soy Sauce[J]. Science and Technology of Food Industry, 2024, 45(12): 207−216. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010118.

机械活化协同固相法制备羧甲基多孔淀粉及其在粉末酱油中的应用

Preparation of Carboxymethyl Porous Starch by Mechanical Activation Solid Phase Etherification Method Synthesis and Its Application in Powdered Soy Sauce

  • 摘要: 为获得一种绿色高效的羧甲基多孔淀粉制备工艺,本研究以酶解制得的多孔木薯淀粉为原料,氯乙酸钠为醚化剂,氢氧化钠为催化剂,采用机械活化协同固相醚化法制备羧甲基多孔淀粉,通过单因素实验探究各因素对羧甲基多孔淀粉取代度(Degree of substitution,DS)的影响,并探讨羧甲基多孔淀粉在酱油中的应用。结果表明,机械活化协同固相法制备羧甲基多孔淀粉的最佳工艺条件为:多孔淀粉与氯乙酸钠的物质的量之比为1:1,氢氧化钠质量分数为18.8%,球磨时间1.5 h,反应温度50 ℃,此条件下制备得到的羧甲基多孔淀粉取代度最高为0.2532。通过红外光谱仪(Infrared spectrometer,FTIR)、X-射线粉末衍射仪(X-ray powder diffractometer,XRD)和扫描电镜(Scanning electron microscope,SEM)等表征,进一步证实多孔淀粉发生了羧甲基化反应。随着羧甲基多孔淀粉DS的增大其冷水溶解度、吸水率和柠檬黄吸附量增大;当DS为0.2532时,羧甲基多孔淀粉的冷水溶解度达到64.94%,吸水率达到180.73%,柠檬黄吸附量达到2.5086 mg·g−1。羧甲基多孔淀粉所制备的粉末酱油相比于木薯淀粉和多孔淀粉所制备的粉末酱油溶解性更好,吸潮性更低,氨基酸态氮含量更高,与原酱油最接近。因此,机械活化协同固相醚化法可有效制备羧甲基多孔淀粉,该法操作简单,绿色环保,取代高,为多孔淀粉的开发利用提供了科学依据。

     

    Abstract: In order to obtain a green and efficient preparation process for carboxymethyl porous starch, carboxymethyl porous starch was prepared by mechanical activation solid phase etherification method, where enzymatically hydrolyzed porous cassava starch was used as raw material, sodium chloroacetate as etherifying agent, and sodium hydroxide as catalyst. Single-factor experiments were conducted to explore the effects of various factors on the degree of substitution (DS) of carboxymethyl porous starch, and the application of carboxymethyl porous starch in soy sauce was discussed. The results showed that the optimal process conditions for the preparation of carboxymethyl porous starch by mechanical activation and solid phase synthesis method were as follows: The molar ratio of porous starch to sodium chloroacetate was 1:1, the mass fraction of sodium hydroxide was 18.8%, the ball milling time was 1.5 h, and the reaction temperature was 50℃. Under these conditions, the highest DS of carboxymethyl porous starch obtained was up to 0.2532. Furthermore, the carboxymethylation reaction of porous starch was confirmed by infrared spectroscopy (FTIR), X-ray powder diffraction (XRD), and scanning electron microscopy (SEM). With the increase of DS of carboxymethyl porous starch, its cold water solubility, water absorption, and adsorption of lemon yellow increased. When DS was 0.2532, the cold water solubility of carboxymethyl porous starch reached 64.94%, the water absorption rate reached 180.73%, and the adsorption amount of lemon yellow reached 2.5086 mg·g−1. The powder soy sauce prepared by carboxymethyl porous starch has better solubility, lower moisture absorption, and higher content of amino acid nitrogen, and is closer to the original soy sauce compared to those prepared by cassava starch and porous starch. Therefore, the mechanical activation and solid phase etherification method can effectively prepare carboxymethyl porous starch, which is simple to operate, environmentally friendly, and highly substitutive, providing a scientific basis for the development and utilization of porous starch.

     

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