微波法制备羟丙基多孔玉米淀粉工艺优化

Process Optimization for Preparation of Hydroxypropyl Porous Corn Starch in A Microwave Reactor

采用微波法对玉米多孔淀粉原料进行处理,经过正交试验优化工艺,制备具有不同取代度的羟丙基玉米多孔淀粉。研究在微波作用下,淀粉乳质量分数、微波处理时间、微波功率以及环氧丙烷用量对产品取代度的影响。结果表明,用微波法制备羟丙基玉米多孔淀粉的最佳反应条件为微波功率300W、环氧丙烷用量(质量分数)6.90%、微波时间3min、淀粉乳质量分数30%,在该条件下制备的羟丙基多孔淀粉的摩尔取代度为0.0103。

The objective of the present study was the optimization of the preparation process for hydroxypropyl porous corn starch in a microwave reactor.The operation conditions starch milk concentration,microwave treatment time,microwave power and propylene oxide amount were optimized by single factor and orthogonal array design methods based on degree of molar substitution,and their optimum levels were found to be 30%,3 min and 300 W and 6.90%,respectively.Under the optimized conditions,the degree of molar substitution was 0.0103.