交联木薯淀粉的干法制备及其性能研究

Study on Dry Preparation and Characteristics of Cross-linked Cassava Starch

为了提高交联淀粉的生产效率,以木薯淀粉为原料,三偏磷酸钠为交联剂,采用机械活化辅助干法制备了交联木薯淀粉。以沉降积为评价指标,考察了三偏磷酸钠用量、氢氧化钠用量、反应温度、反应时间、球磨介质堆体积、转速对交联反应的影响。在单因素实验基础上,采用正交试验优化了工艺条件,并对交联木薯淀粉的理化特性和结构进行了表征与分析。结果表明,干法制备交联木薯淀粉的最佳工艺条件为:三偏磷酸钠用量4%,氢氧化钠用量2.5%,反应温度40℃,反应时间60 min,转速380 r·min-1,球磨介质堆体积500 mL,在此条件下制备的交联木薯淀粉沉降积为1.52 mL;FTIR、XRD、SEM进一步证实木薯淀粉发生了交联反应。随着木薯淀粉交联度的增大,木薯交联淀粉较原淀粉透光率、膨胀度、溶解度下降,凝沉性增强,更适应食品工业的发展。

In order to improve the production efficiency of cross-linked starch,cross-linked cassava starch was prepared by mechanical activation assisted dry method,and using cassava starch as raw material and sodium trimetaphosphate as cross-linking agent..The effects of sodium trimeta phosphate dosage,sodium hydroxide dosage,reaction time,reaction temperature,rotational speed and stack volume of ball milling media on the cross-linking of cassava starch were investigated using the sedimentation volume as evaluation index.Based on the single factor experiment,the orthogonal test was selected to optimize the process conditions,and the physicochemical properties and structure of cross-linked cassava starch were also characterized and analyzed.The results showed that the best process conditions for the dry preparation of cross-linked cassava starch were as follows:dosage of sodium trimetaphosphate 4%,dosage of sodium hydroxide 2.5%,reaction temperature 40℃,reaction time 60 min,rotational speed 380 r·min-1,stack volume of ball milling media 500 mL,the sedimentation volume of products was 1.52 mL.The cross-linking reaction of cassava starch had been further confirmed by FTIR、XRD、SEM.The transmittance,turgidity,solubility decreased and settlement increased as increasing the cross-linking degree of cross-linked cassava starch.It will accommodate to the development of food industry.