交联菊糖制备工艺的优化及理化性质

Optimization on preparation of cross-linked inulin by response surface analysis and its physic ochemical properties

以制备交联菊糖为目的,在单因素试验基础上,根据Central-composite设计原理和响应面法优化交联菊糖制备的工艺参数。结果表明,菊糖质量浓度、交联剂用量、体系pH值和反应时间对交联菊糖交联度影响显著;交联菊糖最佳制备工艺为pH 10.19、交联剂用量12.04g/100g(基于菊糖干基)、菊糖质量浓度4.63%、反应时间3.59h、反应温度45℃。在该工艺条件下交联菊糖交联度为0.013 7±0.001 2,与理论预测值0.014 0相符。与普通菊糖相比,交联菊糖平均聚合度提高,平均粒径增大,溶解度下降,具有较高黏度和较好凝胶特性。

In order to find optimal conditions for the preparation of cross-linked inulin,the effects of inulin concentration,cross-linking agent dosage,pH,reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment.The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis.The result showed that the concentration of inulin,crosslinking agent dosage,pH and reaction time had significant effects on cross-linking degree of cross-linked inulin.The optimal conditions were the concentration of inulin 4.63%,cross-linking agent dosage 12.04 g/100 g,pH 10.19 and reaction time 3.59 h.Under the optimum conditions,the cross-linking degree of cross-linked inulin was0.013 7±0.001 2,which was well consistent with the predicted value of 0.014 0.It can be found that the average degree of polymerization of cross-linked inulin increased and it has higher viscosity,larger average particle size,lower solubility and better gel properties compared with inulin,that means cross-linked can well improve the food texture and rheological properties.