小麦阳离子淀粉制备工艺研究  

Study on Preparation of Wheat Cationic Starch

作　　者：杨其林[1] 刘钟栋[1] 许磊[1] 

机构地区：[1]河南工业大学

出　　处：《粮食与油脂》2005年第9期22-25,共4页Cereals & Oils

基　　金：国家自然科学基金项目(30270762)

摘　　要：以小麦淀粉为原料,以N-(2,3-环氧丙基)三甲基氯化铵(GTA)为醚化剂制备小麦阳离子淀粉;以取代度和反应效率为响应值设计5因素(GTA用量,氢氧化钠用量,加水量,反应温度,反应时间)3水平响应面实验,通过响应面实验得到最佳制备条件为:GTA加入量12mL,NaOH加入量为0.29g,加水量5mL,反应温度90℃,反应时间3.23h;另外还分析双因素间交互效应。Wheat cationic starch was prepared from wheat starch by using 2, 3-epoxypropyl trimethyl ammonium chloride （GTA） as cationic reagent. The five factors （GTA amounts, sodium hydroxide amounts, water amounts, reaction temperature and reaction time） and three leverls＇ response surface methods text were designed. It was found that the optimum condition was GTA amounts l2mL, sodium hydroxide amounts 0.29 g, water amounts 5mL, reaction temperature 90℃ and reaction time 3.23 h. In addition, interaction effect to dual-factor on the degree of substitution was analyzed.

关 键 词：小麦 阳离子淀粉 小麦淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]