The Preparation And Application Of Oxidized Corn Starch With Hydrogen-peroxide In Dry Processing

It was studied in this thesis the preparation of oxidized corn starch without catalyzer and with catalyzer in dry processing, the properties and the applications in dumpling were also studied.Firstly, the preparation of the oxidized starch without catalyzer was studied. In the single factor experiments, the effects of the varieties of factors on the carboxyl content and carbonyl content were studied, including pH, the content of hydgogen-peroxide and water, time and temperature of the reaction. Based on those, the optimum conditions of the technology to prepare the oxidized corn starch without catalyzer were got in the orthogonal experiments. Based on the carboxyl and carbonyl content, the optimum conditions were: 12% of hydgogen-peroxide (w/w), pH 2, reaction temperature 80℃, 36% of water(w/w).Secondly, the preparation of the oxidized corn starch with catalyzer was studied. In the single factor experiments, the effects of the varieties of factors on the carboxyl content and carbonyl content were studied, including the quantity of HCL, the content of catalyzer, hydgogen-peroxide and water, time and temperature of the reaction.. According to those results, the orthogonal experiments were designed. Based on the carboxyl content, the optimum conditions were: 12% of hydgogen-peroxide (w/w), HCL 0.0003mol/200g starch(d.b), reaction temperature 40℃, 29% of water(w/w); based on the carbonyl content, the optimum conditions were: 10% of hydgogen-peroxide (w/w), HCL 0.0002mol/200g starch(d.b), reaction temperature 60℃, 26% of water(w/w).Additionally, the comparation of the properties between oxidized corn starch prepared without catalyzer and with catalyzer was studied. The results showed that: compared to the corn starch, the characteristic viscosity and viscosity of oxidized corn starch fall down,the transparency and whiteness rise, the stability, film forming ability and freeze-thaw stability of the oxidized starch past were improved. Nevertheless, the improvements in these properties of oxidized corn starch prepared with catalyzer were much more obviously except of the whiteness.Finally, the application of oxidized starch in dumpling was studied. Based on the single factor experiments, the optimum conditions of the technology to prepare the dumpling were got .