响应面法优化苹果酸淀粉酯工艺参数

Optimization of development processing parameters of malic acid- modified starch by using RSM

以甘薯淀粉为原料,苹果酸为酯化剂,制备了苹果酸甘薯淀粉酯,考察了苹果酸与淀粉质量比(M:S)、苹果酸p H、反应时间、反应温度对苹果酸甘薯淀粉酯取代度的影响,在单因素基础上,采用响应面法优化了影响甘薯淀粉酯化得工艺参数。结果表明,制备苹果酸甘薯淀粉酯的最佳工艺条件为:苹果酸与淀粉质量比0.57,苹果酸p H2.0,反应时间6 h,反应温度160℃。在最佳条件下苹果酸甘薯淀粉酯的取代度可达0.354。

In this study,sweet potato starch was reacted with malic acid to prepare modified starch with high degree of substitution（ DS）. Reaction conditions,which include malic acid and starch mass ratio,reaction temperature,p H and reaction time,were optimized by response surface methodology to obtain maximum DS. The optimizing reaction conditions were obtained using RSM.The optimum reaction conditions were found to be reaction at 160 ℃ and p H 2.0 for 6 h with a malic acid-to-starch ratio of 0.57（ m / m）,resulting in a DS as high as 0.354.