摘要
为了提高交联淀粉的生产效率,选用玉米淀粉为原料,以三偏磷酸钠为交联剂,研究反应的pH值、交联剂的用量、微波加热功率和加热时间4个因素对微波干法制备交联淀粉工艺的影响,通过单因素和正交试验,获得微波干法制备交联玉米淀粉的最佳工艺参数:pH10.5、三偏磷酸钠用量为淀粉质量的2.5%、微波功率350W、时间5min。微波加热技术应用在交联淀粉制备中,大大缩短了反应时间,对工业干法制备交联淀粉具有重要意义。
Sodium tripolyphosphate was used as cross-linking reagent to prepare cross-linked corn starch under microwave irradiation.The effects of preparation process parameters such as pH,sodium tripolyphosphate amount and microwave power and irradiation time on sedimentation volume of cross-linked corn starch were investigated by single factor and orthogonal array methods.Results showed that the optimal values of these parameters for reaching the highest sedimentation volume of ross-linked corn starch were pH 10.5,sodium tripolyphosphate amount accounting for corn starch 2.5%,and microwave power 350 W for an irradiation duration of 5 min.Our investigation demonstrates that time consumption for cross-linking reaction of corn starch is largely shortened by using microwave irradiation technique.Therefore,this technique has a promising potential for industrial dry preparation of cross-linked corn starch
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第6期118-121,共4页
Food Science
关键词
玉米淀粉
干法
交联淀粉
微波
corn starch
dry preparation
cross-linked starch
microwave irradiation
