大豆分离蛋白-麦芽糊精接枝聚合度的工艺优化

摘要

In order to determine reaction conditions for degree of graft（DG） of soy protein isolate - maltodextrin （SPI-MD） polymerization,optimized technology for SPI-MD degree of graft was studied using the central composite rotatable design with four variables including reaction temperature,reaction time,SPI concentration and MD/SPI ratio. Response surface methodology was used to optimize graft reaction factors in order to get the different degrees of graft of the SPI-MD grafting copolymer.The results indicated that the effect order of four factors on the yield of degree of graft was as follows：reaction temperature,SPI concentration,MD/SPI ratio and reaction time.The performance conditions for 10%,20%,30%,40%degrees of graft was also performed.%为了确定大豆分离蛋白-麦芽糊精（SPI-MD）接枝聚合程度的反应条件,对接枝聚合反应的工艺进行分析。以大豆分离蛋白和麦芽糊精聚合的反应温度、反应时间、SPI浓度、MD/SPI配比做为试验因子,SPI-MD接枝聚合度（DG）为响应值,采用中心旋转组合试验设计进行试验,应用响应面分析法对SPI-MD反应过程中的各反应条件进行分析,优化反应条件参数,以求得到不同接枝度的SPI-MD接枝反应共聚物。结果表明：4个因素对DG值的影响大小依次为反应温度〉SPI浓度〉MD/SPI配比〉反应时间,并分别确定了接枝度为10%、20%、30%、40%的试验条件。