六偏磷酸钠制备食用小麦交联淀粉的工艺研究

Study on the preparation of edible cross-linked wheat starch by sodium hexametaphosphate

以小麦淀粉为原料,六偏磷酸钠为交联剂,对小麦淀粉进行变性,制备食用小麦交联淀粉。以交联淀粉透过率和结合磷含量为指标,以六偏磷酸钠用量、反应p H、温度和时间为因素研究交联反应的最优工艺。研究结果显示,食用小麦交联淀粉制备的最佳条件为交联温度40℃、交联p H 10、交联时间1 h、交联剂用量0.25%。

Edible cross–linked wheat starches were prepared with wheat starch as raw material,sodium hexametaphosphate（SHMP） as cross linker. SHMP＇s amount,cross–linked p H,reaction temperature and reaction time as factors,the optimal technology were determined with transmittance and combined phosphorus＇ content as the indicators. Finally,the study showed the best conditions of preparing cross–linked starches preparation were cross–link temperature of 40 ℃,cross linking p H of 10,cross linking time of 1 h and cross linking agent of 0.25%.