次氯酸钠氧化淀粉工艺技术的研究进展

淀粉是一种来源广泛的天然高分子化合物,是工业等生产的重要应用原料。淀粉有天然淀粉和变性淀粉之分,变性淀粉更能满足生产生活的特殊需求。其中氧化淀粉不仅能够改变食物的色泽、口感,还能改变食品的特性,在工业生活中应用更广泛,必不可少。以次氯酸钠为氧化剂制备氧化淀粉的研究工艺为基础,综述了淀粉的变性方法及淀粉来源、NaClo氧化性、反应介质PH、反应温度和反应时间对次氯酸钠氧化淀粉性能的影响。同时阐述了氧化淀粉在食品及工业中的应用,展望了次氯酸钠氧化淀粉的应用发展前景,以期为今后制备次氯酸钠氧化淀粉提供一定的研究经验。

Research Progress of Starch Oxidation Technology with Sodium Hypochlorite

Starch is a kind of natural polymer compound with a wide range of sources and is an important raw material for industrial production.Starch contains natural starch and modified starch,modified starch can better meet the special needs of production and life.Among them, oxidized starch can not only change the color and taste of food, but also change the characteristics of food. It is widely used in industrial life and is essential.Based on the research technology of preparing oxidized starch with sodium hypochlorite as oxidant,The denaturation methods of starch and the effects of starch source, oxidation capacity of NaClo, PH of reaction medium, reaction temperature and reaction time on the oxidation properties of starch with sodium hypochlorite were reviewed.At the same time, the application of oxidized starch in food and industry was expounded, and the prospect of application and development of oxidized starch with sodium hypochlorite was prospected, in order to provide some research experience for the preparation of oxidized starch with sodium hypochlorite in the future.