纳米纤维素助剂对马铃薯淀粉氧化的影响

doi:10.3969/j.issn.1673-5854.2017.01.003

Abstract

Abstract: The effect of nanocrystalline cellulose(NCC) as oxidation additive on oxidation of potato starch was studied. To characterize the influence of NCC on the degree of starch oxidation, the carboxyl content and viscosity of oxidized starch were measured. And the impacts of NCC on the oxidized cross-linked potato starch structure were analyzed by FT-IR, XRD and SEM. The results showed that the optimum conditions of potato starch oxidation with sodium hypochlorite as oxidation additive were 45℃ and pH value 9. The addition of a certain amount of NCC could promote the oxidation of starch, and the degree of starch oxidation increased with the increase of active chlorine charge. Under these conditions, when the NCC addition amount was 5% and active chlorine charge was 2.25%, compared with oxidized starch without NCC addition, the content of carboxyl group of the oxidized starch increased by 10.42%.

Key words: nanocrystalline cellulose, potato starch, oxidation

CLC Number:

TQ35
TS201.2

LIU Quanzu, YANG Rendang, HUA Feiguo. Effect of Nanocellulose Additives on Oxidation of Potato Starch[J]. bce, 2017, 51(1): 13-19.

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Effect of Nanocellulose Additives on Oxidation of Potato Starch

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