马铃薯交联淀粉的制备工艺条件优化

摘要

The crosslinked potato starch of low degree of crosslinking was prepared by using potato starch as raw materials and sodium hexsmetaphosphate as crosslinker. The optimal preparation process conditions was determined through single factor and orthogonal experiment. The results showed that the influence factors of crosslinking degree in decreasing order was reaction temperature, reaction time, potato starch concentration, amount of sodium hexametaphosphate. The optimal conditions was sodium hexametaphosphate 0.3%(w/w), reaction temperature of 55℃, potato starch 20%(w/w), reaction time of 160 min. The sedimentation number of crosslinked potato starch prepared in this condition was 2. 32 ml .%以马铃薯淀粉为原料,六偏磷酸钠为交联剂,制备了低交联度的马铃薯交联淀粉.通过单因素试验和正交试验确定了马铃薯交联淀粉的最佳制备工艺条件.试验结果表明:马铃薯交联淀粉交联度的影响因素从大到小依次为:反应温度、反应时间、马铃薯淀粉质量分数、六偏磷酸钠用量.最佳工艺条件为六偏磷酸钠质量分数0.3％,反应温度55℃,马铃薯淀粉质量分数20％,反应时间160min,此条件下可制得沉降积为2.32ml的马铃薯交联淀粉.