Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > General issues > Basic science > Food Chemistry

Study on Reconstruction Technology of Carboxymethyl Starch and Gelatin Polysaccharide

Author LiYuanLi
Tutor LiuYaWei
School Henan University of Technology
Course Of Food Science
Keywords Carboxymethyl starch Polysaccharide gel Cross-linking Properties
CLC TS201.2
Type Master's thesis
Year 2012
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This topic is divided into two parts: First,with the corn starch as raw materials,etherification of monochloroacetic acid Preparation of different degree of substitution ofcarboxymethyl starch, followed by the preparation of carboxymethyl starch and gelpolysaccharide cross-linking process conditions and characteristics analysis.Non-homogeneous system in ethanol water, chloroacetic acid as etherification agent, thesecond and soda preparation of carboxymethyl starch (CMS),were selected on the basis ofsingle factor experiment, the reaction temperature, the etherification reaction time, theamount of alkali, ethanol concentration, liquid to solid ratio and the amount ofmonochloroacetic acid and other response surface methodology,and draw three bestexperimental conditions to replace the degree of degree of carboxymethyl starch asfollows:DS=0.2,alkalization hydrogen sodium oxide and starch molar ratio of0.40,monochloroacetic acid and starch molar ratio of0.62, etherification of sodium hydroxide andstarch molar ratio of0.9, the reaction temperature is54°C, the etherification reaction time of2.3h, ethanol and starch The mass ratio of2.5, the ethanol concentration of85%;DS=0.5,alkalization hydrogen sodium oxide and starch molar ratio of0.85, monochloroacetic acidand starch molar ratio of0.83, etherification of sodium hydroxide and starch molar ratio of1.1, the reaction temperature is57°C, the etherification reaction time of3.0h, ethanol andstarch The mass ratio of3.0, the ethanol concentration of85%;DS=0.8,alkalizationhydrogen sodium oxide and starch molar ratio of0.95, monochloroacetic acid and starchmolar ratio of1.10, etherification of sodium hydroxide and starch molar ratio of1.3, thereaction temperature is60°C, the etherification reaction time of3.6h, ethanol and starch Themass ratio of3.5, the ethanol concentration of75%.To obtain different degrees of substitutionof carboxymethyl starch, the infrared spectra of each sample in order to prove theintroduction of a carboxymethyl methyl group in the native starch molecular chains afteretherification.Crosslinked to replace the degree of carboxymethyl starch gel polysaccharide (sodiumalginate, konjac gum and carrageenan), with sodium trimetaphosphate as the crosslinkingagent were selected on the basis of single factor experiment, the two substances mass ratio, reaction temperature, reaction time, sodium hexametaphosphate to add volume and pH valueand other factors such as response surface methodology, the optimum experimentalconditions the reaction products obtained by the determination of its viscosity as follows: A.The carboxylation cross-linked methyl starch and konjac gum: reaction temperature of50.0°C, pH value of9.6,0.75%of the reaction time of3.6h, the amount of three sodiumcarboxymethyl starch substitution degree of0.5, the maximum viscosity is785mpa.s. B.carboxymethyl starch and sodium alginate cross-linking: the reaction temperature50.0℃, thepH value5.0, reaction time3.2hours,three sodium phosphate0.80%, carboxymethyl starchsubstitution degree of0.5, the maximum viscosity is6850mpa.s.C.Carboxymethyl starch andcarrageenan cross-linked: the reaction temperature is52.5℃,10.3of the pH value,reactiontime4.5h,three sodium phosphate0.72%, carboxymethyl starch substitution degree of0.2,the maximum viscosity is7420mpa.s.To study the infrared spectra of samples obtainedproved phosphate key after the crosslinking reaction.

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