於醋酸溶液中以微波輔助修飾之玉米澱粉理化特性

李宜真

doi:10.6342/NTU.2010.01985

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於醋酸溶液中以微波輔助修飾之玉米澱粉理化特性

Physicochemical properties of corn starch from microwave-assisted modification in acetic acid solution

李宜真 , Masters　　Advisor：呂廷璋　　

繁體中文 DOI： 10.6342/NTU.2010.01985

玉米澱粉；微波加熱；醋酸；酯化； corn starch ； microwave heating ； acetic acid ； esterification

Abstract │ Reference (205) │ Times Cited (2) │ Altmetrics

Abstract 〈TOP〉

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Acid treatment and acetylation are two common modifications used in food industry. Acid modification reduces the paste viscosity of starch and acetyl esterification decreased pasting temperature and increased clarity and stability of paste and of its freeze-thaw cycles. The traditional acetylating reaction conducts in alkali condition and it is a time consuming process and generates large volume of waste solution. This thesis attempted to establish a microwave assisted reaction model for starch modification in acetic acid solution. The hypothesis is using microwave energy that causes a rise in the temperature within starch granules as a result of rapid changes of the electromagnetic field at high frequency to achieve the goal of modification. The reactions were conducted on damped powders of starch granules that were impregnated with different concentration of acetic acid solution (0 (water as control), 0.05, 0.1, 0.5, 1.0, 2.0, 5.0, 10.0, 15.0, 17.44 N) and were heated in a domestic microwave oven for 30 seconds. All samples showed low hydrolysis, the loss ratio of all starch samples to be smaller than 2%, even in glacial acetic acid (17.44N, 99.7%). By microscopic examination, swelling and birefringence loss of starch granules significantly appeared as concentration of acetic acid solution in the range of 0 ~ 10.0 N. The change extent increased as the concentration of acetic acid increased. The majority of starch granules lost their birefringence in the experimental group of 5.0 and 10.0 N. The decreasing of crystallinity was verified by x-ray diffraction and differential scanning calorimetric (DSC) analysis. This microwave assisted modification in acetic acid solution caused partially gelatinization of starch granules indicated by enthalpy reducing and the appearance of retrogradation endothermic peak in DSC analyses. The enthalpy of starch gelatinization significantly decreased as the increasing of concentration of acetic acid in the range of 0 ~ 10.0 N. The microwave assisted modification also reduced the pasting viscosity of starch with different extent. The pasting profile of starch prepared from 1.0 and 2.0 N experimental groups were similar to the one of thin-boiling starch. Dynamic rheological analysis showed that starch granules of 5.0 and 10.0 N had been swollen under low temperature (<55℃), starch molecules degraded more significant when compare to other treatments, but still maintain high molecular weight. In the experimental groups of high acetic acid concentration (15.0 and 17.44 N), the effects on starch became less significant and the granules remained intact. The acetic acid was used as solvent to conduct an acetylation reaction of starch with acetic anhydride.  The degree of substitution of starch acetate was 0.004 and 0.008 for using 10.0 and 17.44N acetic acid, respectively, with 30 seconds microwave heating time.

Reference ( 205 ) 〈TOP〉

陳晴晴。微波輔助酸修飾對不同直鏈澱粉含量玉米澱粉的理化性質之影響。國立
連結：
韓子榕。使用微波輔助酸修飾生產半結晶性玉米澱粉糊精與其性質。國立台灣大學食品科技研所碩士論文。2008。台北、台灣。
連結：
Aburto, J.; Alric, I.; Thiebaud, S.; Borredon, E.; Bikiaris, D.; Prinos, J.; Panayiotou, C., Synthesis, characterization, and biodegradability of fatty-acid esters of amylose and starch. J. Appl. Polym. Sci. 1999, 74, (6), 1440-1451.
連結：
Adebowale, K. O.; Afolabi, T. A.; Lawal, O. S., Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour. Food Chem. 2002, 78, (3), 305-311.
連結：
Atichokudomchai, N.; Shobsngob, S.; Chinachoti, P.; Varavinit, S., A study of some physicochemical properties of high-crystalline tapioca starch. Starch-Starke 2001, 53, (11), 577-581.
連結：

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