取代摩尔对γ-羟丙基淀粉性质的影响。
Effect of Molar Substitution on the Properties of γ-Hydroxypropyl Starch.
机构信息
College of Material and Chemical Engineering, Chuzhou University, Chuzhou 239012, China.
School of Chemistry & Chemical Engineering, Anhui University, Hefei 230601, China.
出版信息
Molecules. 2022 Mar 25;27(7):2119. doi: 10.3390/molecules27072119.
A new type of hydroxyalkyl starch, γ-hydroxypropyl starch (γ-HPS), was prepared by etherification of alkali-activated starch with 3-chloropropanol. The reaction efficiency, morphological change, thermodynamic and apparent viscosity properties, and other physicochemical characteristics were described. The molar substitution (MS) of modified whole starch was determined to be 0.008, 0.017, 0.053, 0.106, and 0.178, with a ratio of 5%, 15%, 25%, 35%, and 45% 3-chloropropanol to starch (/), respectively. Compared to native starch, the granular size and shape and the X-ray diffraction pattern of γ-HPS are not very different. For low-substituted γ-HPS, the implications may be less evident. Thermal stability measurements by means of thermogravimetric analyses and differential scanning calorimetry (TGA-DSC) proved that thermal stability was reduced and water retaining capacity was increased after hydroxypropylation. Furthermore, the findings also showed that the solubility, light transmittance, and retrogradation of γ-HPS pastes could be improved by etherification. The greater the MS of the γ-HPS, the more its freeze-thaw stability and acid resistivity increased. In this study, we provide relevant information for the application of γ-HPS in food and non-food industries.
一种新型的羟烷基淀粉，γ-羟丙基淀粉（γ-HPS），是通过碱活化淀粉与 3-氯丙醇的醚化反应制备的。描述了反应效率、形态变化、热力学和表观粘度性质以及其他物理化学特性。改性全淀粉的摩尔取代度（MS）分别为 0.008、0.017、0.053、0.106 和 0.178，3-氯丙醇与淀粉的比例（/）分别为 5%、15%、25%、35%和 45%。与天然淀粉相比，γ-HPS 的颗粒大小和形状以及 X 射线衍射图谱并没有太大区别。对于低取代的 γ-HPS，其含义可能不太明显。通过热重分析和差示扫描量热法（TGA-DSC）进行的热稳定性测量证明，羟丙基化后热稳定性降低，保水能力提高。此外，研究结果还表明，γ-HPS 糊的溶解度、透光率和回生能力可以通过醚化得到改善。γ-HPS 的 MS 越大，其冻融稳定性和耐酸性越强。在本研究中，我们为 γ-HPS 在食品和非食品工业中的应用提供了相关信息。
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