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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 呂廷璋 | |
dc.contributor.author | Fan-Yi Chi | en |
dc.contributor.author | 紀帆益 | zh_TW |
dc.date.accessioned | 2021-06-16T17:24:49Z | - |
dc.date.available | 2012-08-22 | |
dc.date.copyright | 2012-08-22 | |
dc.date.issued | 2012 | |
dc.date.submitted | 2012-08-16 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/63970 | - |
dc.description.abstract | 乙醯酯化澱粉依其取代度高低,分別廣泛應用在食品工業以及非食品工業上。本研究之目的是找到反應效能(reaction efficiency)良好的催化劑並期望藉由催化劑的輔助提升反應速率,在冰醋酸環境下,快速生產乙醯酯化澱粉。本實驗以玉米澱粉為反應基質、醋酸酐為反應劑,利用不同物質為催化劑(硫酸、磷酸、硝酸、鹽酸、碘),浸潤於冰醋酸中,於95℃熱水浴加熱並攪拌。結果顯示有添加催化劑之組別其乙醯酯化反應效能優於無添加催化劑之組別,各催化劑之輔助效能大小,依序為硫酸>硝酸>磷酸>碘,而鹽酸處理組水解情況嚴重。除了磷酸處理組外,其他各組之反應效能隨醋酸酐莫耳數的減少有上升的趨勢,並利用傅立葉轉換紅外線光譜(FTIR)分析,隨著取代度的增加,在1754、1435、1375、1240cm−1之訊號也隨之增強。在光學性質方面,可觀察到澱粉經過乙醯酯化反應後,偏光十字現象減弱,在相同取代度上以硝酸為催化劑之處理組,減弱最大。結晶繞射圖譜結果顯示,乙醯酯化澱粉相較於天然澱粉之結晶指標較小,且在取代度0.4中,以硝酸之結晶指標最小,相較天然澱粉降低了56%;在取代度0.5中,則為無添加催化劑之組別結晶指標最小,相較天然澱粉降低了77%。膨潤力方面,經過乙醯酯化反應之澱粉,在低取代度部分(小於1)其膨潤力相較天然玉米澱粉都有上升趨勢,水溶性指標又以硫酸處理組上升最多。在澱粉成糊性質中,發現經過乙醯酯化修飾之澱粉,其成糊溫度和達最大尖峰黏度之溫度均有下降趨勢,且setback相較天然玉米澱粉也較低。 | zh_TW |
dc.description.abstract | Acetylated starch is widely used in the food industry as well as in the non-food industry according to its different levels of degree in substitution. The goal of this research is to find a catalyst with good reaction efficiency that helps accelerate the reaction rate in glacial acetic acid environment to produce acetylated starch rapidly. Corn starch is used as a reaction matrix, acetic anhydride as the reagent, and different materials as catalysts (sulfuric acid, phosphoric acid, nitric acid, hydrochloric acid, iodine), infiltrated in glacial acetic acid at 95 °C hot water bath, heated and stirred. The results shows that the experiment groups added with the catalyst is better than the control group without catalyst in the performance of reaction, while the auxiliary performance of each catalyst, sulfuric acid > nitric acid > phosphoric acid > iodine, and hydrochloric acid treatment group hydrolysis is very serious. Except for phosphoric acid treated group, the reaction rate of other groups decline as the mole number of acetic anhydride rises, and at the same time, according to the Fourier Transform Infrared Spectroscopy (FTIR) analysis, with the increase of degree of substitution, the signals at 1754, 1435, 1375, 1240cm-1 also increase. As for the optical properties, it can be clearly and easily observed that after the acetylation of starch, the phenomenon of birefringence is weakened, with the nitric acid treated group decreases most seriously. The Crystalline indicates that compared to the native corn starch collected from normal corns, the index of acetylated starch is smaller. Under the degree of substitution 0.4, the crystalline index of nitric acid treated group is the smallest, and it decreases 56% compared to the native corn starch. While under the degree of substitution 0.5, the crystalline index of non-catalyst treated group is the smallest, which decrease 77% compared to the native corn starch. As for the swelling power of the acetylated starch, in the part of low substitution degree (said to be less than 1), shows an increasing inclination compared to the native corn starch. Especially the sulfuric acid treated group is the highest in the part of water solubility index. Lastly, the starch pasting profile indicates that acetylated starch shows a decreasing inclination in pasting temperature and peak temperature, and its setback is lower compared to the native corn starch. | en |
dc.description.provenance | Made available in DSpace on 2021-06-16T17:24:49Z (GMT). No. of bitstreams: 1 ntu-101-R99641029-1.pdf: 5139469 bytes, checksum: 11fdfd5f681c0f28339095b0cbd07cd3 (MD5) Previous issue date: 2012 | en |
dc.description.tableofcontents | 目錄
中文摘要 I Abstract II 目錄 IV 圖目錄 VI 表目錄 IX 第一章 前言 1 第二章 文獻整理 2 一、 天然澱粉 2 (一) 澱粉顆粒的化學組成 2 1. 直鏈澱粉 3 2. 支鏈澱粉 4 3. 中間成分 6 (二) 澱粉顆粒外觀 7 (三) 澱粉結晶 12 (四) 澱粉顆粒結構 15 (五) 澱粉之糊化 18 (六) 澱粉之回凝及凝膠 21 二、 修飾澱粉 22 (一) 澱粉之化學修飾 22 1. 交聯澱粉(cross-linking) 22 2. 氧化澱粉(oxidation) 23 3. 磷酸單酯澱粉(starch phosphate monoesters) 23 4. 陽離子澱粉(cationic starches) 24 5. 醚化澱粉(etherification) 24 6. 酸修飾澱粉(acid modified) 24 7. 乙醯酯化澱粉(esterification) 25 a. 製備原理 26 b. 製備方法 26 c. 催化劑之輔助 27 (二) 澱粉之物理修飾 31 (三) 澱粉之酵素修飾 31 三、 微波加熱 32 a. 微波加熱輔助生產酯化澱粉之影響 33 四、 催化劑與取代度之關係 35 五、 反應曲面法 35 (一) 反應曲面設計 35 (二) 反應曲面最佳化 36 (三) 傅立葉轉換紅外線光譜分析 38 第三章 實驗架構 39 第四章 材料與方法 41 一、 實驗材料 41 二、 實驗試藥 41 三、 樣品製備 42 四、 實驗分析方法 43 (一) 取代度之測定 43 (二) 澱粉流失率 43 (三) 散反射傅立葉紅外線光譜分析(Fourier transform infrared spectra , FTIR) 44 (四) 澱粉顆粒外觀 44 (五) 澱粉結晶性質 45 (六) 膨潤力及水溶性指標 45 (七) 澱粉成糊性質 46 第五章 結果與討論 47 一、 乙醯酯化澱粉之取代度與反應效率 47 二、 乙醯酯化澱粉之取代度方法確效 54 三、 乙醯酯化澱粉之回收率與流失率 56 四、 乙醯酯化澱粉之傅立葉轉換紅外線光譜(FTIR)分析結果 62 五、 澱粉顆粒外觀 65 (一) 光學與十字偏光性質 65 (二) 掃描式電子顯微鏡 72 六、 乙醯酯化澱粉結晶性質分析 80 七、 乙醯酯化澱粉顆粒膨潤力與水溶性指標 85 八、 乙醯酯化澱粉之成糊性質 92 第六章 結論 96 第七章 參考文獻 98 第八章 附錄 104 | |
dc.language.iso | zh-TW | |
dc.title | 探討不同催化劑對於玉米澱粉乙醯酯化反應之影響 | zh_TW |
dc.title | Effects of various catalysts on acetylation reaction of corn starch | en |
dc.type | Thesis | |
dc.date.schoolyear | 100-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 葉安義,賴鳳羲,盧訓,張永和 | |
dc.subject.keyword | 玉米澱粉,冰醋酸,催化劑,乙醯酯化澱粉,取代度, | zh_TW |
dc.subject.keyword | corn starch,glacial acetic acid,catalyst,acetylated starch,degree of substitution, | en |
dc.relation.page | 125 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2012-08-16 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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