Preparation And Application Of Waxy Corn Hydroxypropyl Acetylated Distarch Adipates By Microwave

It was studied in this thesis the preparation of waxy corn hydroxypropyl acetylated distarch adipates (HP-AAWCDS) by microwave radiation, and the structure, properties and applications in the food were researched too.Firstly, hydroxypropyl waxy corn starch(HPWCDS) was obtained from waxy corn starch by microwave radiation. In single factor experiments, the effects of the varieties of factors on the degree of substitute and reaction efficiency were studied, including consistence of starch slurry, the quantity of propylene oxide, NaOH and Na2SO4, microwave power and so on. Based on those, the perpendicular experiments were used to optimize the technology. The following optimum conditions were obtained: 40% of starch slurry, 10% of propylene oxide(w/w), 1.1% of NaOH(w/w), 19% of Na2SO4(w/w), reaction temperature 55℃, microwave power 500W, reactive time 3h. The MS of the production was about 0.1258, RE was 45.12%.Secondly, waxy corn acetylated distarch adipates (AAWCDS) was obtained from waxy corn starch by microwave irradiation. In single factor experiments, the effects of some factors, which included the quantity of mixed anhydride, reaction pH and time, microwave power were researched. According to those results, the perpendicular experiments were designed. The most optimum conditions were as followed: 40% of starch slurry, 5% of mixed anhydride (w/w), reaction pH8, reaction temperature 50℃, microwave power 100W, reactive time 30min. The DS of the production was about 0.04809.HP-AAWCDS was obtained from waxy corn starch by microwave radiation with the most optimum conditions. The MS of the production was about 0.1232, The DS of the production was about 0.04158.In addition, the properties of different modified waxy maize starches were studied, emphasizing the properties of moisture, retrogradation, freeze-thaw stability, the degree of substitution, viscosity, clarity, salt stability, acid stability, shear stability. HPWCS's retrogradation declined, had higher clarity, better freeze-thaw stability and salt stability, but the influence of pH and shear were still heavy; the clarity and freeze-thaw stability of AAWCDS were worse, and had increased retrogradation, but the resistant properties of salt, pH, shear and hot stability were better. HP-AAWCDS had quite good freeze-thaw stability, and the resistant properties of salt, pH, shear and hot stability got well. The structure of starches were researched with modern instruments. Infra-red spectrometris show that hydroxyl bond was substituted by acetyl after reaction. X-ray diffraction revealed that reaction mainly occur at amorphous region.Finally, the application of HP-AAWCDS in tomato sauce was researched. The recommendatory list of tomato sauce: ketchup20%, granulated suger16%, salt2.5%, vinegar4%, HP-AAWCDS 2.2%, water55.3%. And the storage stability of tomato sauce was researched. The product prepared according to optimum formula has similar properties to the tomato sauce in the market.