摘要
以马铃薯淀粉为原料,六偏磷酸钠为交联剂,微波法制备了低交联度的马铃薯交联淀粉。通过单因素试验确定微波功率420W,对其他因素进行了正交试验优化,得到了微波法制备马铃薯交联淀粉的较佳工艺条件。试验结果表明:马铃薯交联淀粉交联度的影响因素从大到小依次为:马铃薯淀粉质量分数、pH值、六偏磷酸钠质量分数、微波时间;最优工艺条件为马铃薯淀粉质量分数30%,pH11,六偏磷酸钠质量分数0.6%,微波时间40s,在此条件下可制得沉降积为4.18ml的马铃薯交联淀粉。
The lower cross linking degree cross linked potato starch was prepared by microwave method, with potato starch as raw materials and sodium hexametaphosphate as crosslinklng agent. The microwave power was determined as 4,20 W though single factor experiment. The optimum preparation conditions of cross linked potato starch by microwave method was deter- mined though orthogonal experiment. The results showed that the influence factors of cross linking degree of cross-linked pota- to starch, from big to small, were as ： starch concentration, pH, the amount of sodium hexametaphosphate, and microwave time. The optimal process conditions were as：starch concentration of 30%, pill l, the amount of sodium hexametaphosphate 0.6 %, microwave time 40 s. The settlement of cross linked potato starch prepared under this condition was 4.18 ml.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第12期22-24,28,共4页
Cereal & Feed Industry
关键词
微波法
马铃薯
交联淀粉
沉降积
microwave method
potato
cross-linked starch
settlement
