摘要
以大米淀粉为原料,环氧氯丙烷为交联剂,Span60为乳化剂,大豆油为油相,采用逆相悬浮交联聚合法合成淀粉微球。应用正交优化设计,选择淀粉溶液浓度、油水相之比、乳化剂用量和交联剂用量四个因素为考察对象,对淀粉微球的制备条件进行优化,得出淀粉微球制备的最佳条件为:淀粉溶液浓度为25%,油水比为3:1(V/V)、乳化剂用量为0.5g、交联剂用量为2.0ml,制得的淀粉微球的平均粒径为13.73μm。
Rice starch microspheres were synthesized by inverse suspension polymerization, with epichlorohydrin as the cross- linker, Span 60 as the emulsifier and soybean oil as the oil phase. Four key factors affecting the synthesis, including starch concentration, oil/water ratio, and amounts of emulsifier and cross-linker, were optimized by orthogonal test design. Results showed that their optimal levels were 25%, 3：1, 0.5 g and 2.0 ml, respectively, and under the conditions the average particle size of the starch microspheres obtained was 13.73 μm.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第12期57-60,共4页
Food Science
基金
黑龙江省科技攻关项目(GA06B401-4)
关键词
大米淀粉
微球
逆相悬浮交联聚合
rice starch
microsphere
inverse suspension polymerization
