摘要
采用一步共沉淀法制备木薯淀粉磁性微球,以磁含量为考察目标,考察料液比(Fe3+:Fe2+)、淀粉乳浓度、反应温度、搅拌速率、起始pH值、反应时间对木薯淀粉磁性微球磁含量的影响。通过正交实验得到最佳制备条件为:料液比(Fe3+:Fe2+)30:20,淀粉乳浓度5%,反应温度50℃,搅拌速率250 r/min,起始pH值11.5,反应时间75 min;最佳制备条件下获得木薯淀粉磁性微球磁含量为20.66%。采用傅立叶变换红外光谱、X射线衍射、扫描电镜、激光粒度仪、磁天平等对其进行表征,结果表明:木薯淀粉磁性微球中位径约为29μm,磁化率为1.192×10-3 cm3/g,产品呈现球形状态、形貌规整。
Cassava starch magnetic microsphere was prepared by one step co-precipitation. Based on magnetic content measurement, the effect of the solid-liquid ratio, starch content, reaction temperature, agitation rate, initial pH and reaction time have been investigated, and the optimal process conditions was found from orthogonal experiment as: ratio of feed liquid 30:20 (ferric iron: ferrous iron), starch milk concentration 5%, reaction temperature 50 ℃, stirring speed 250 r/min, initial pH 11.5 and react for 75 min. The product was characterized by laser granulometer, fourier transform infrared spectrum, X-ray diffraction, scanning electron microscope and magnetic balance. The results shows that its D50 (median diameter) is 29 μm, magnetic susceptibility is 1.192×10^-3cm^3/g.
出处
《食品科技》
CAS
北大核心
2014年第6期242-246,共5页
Food Science and Technology
基金
广西高校人才小高地建设创新团队资助计划项目(桂教人[2011]47号)
广西高校校地校企共建科技创新平台建设项目(桂教科研[2012]9号)
广西自然科学基金项目面上项目(2013GXNSFAA019037)
广西高校科学技术研究项目(2013YB072)
广西研究生教育创新计划项目(YCSW2012064)
广西高等学校优秀中青年骨干教师培养工程项目(桂教人[2013]16号)
关键词
木薯淀粉
磁性微球
共沉淀法
磁含量
cassava starch
magnetic microsphere
co-precipitation
magnetic content