微波条件下合成小麦阳离子淀粉  

PREPARATION OF WHEAT CATIONIC STARCH UNDER THE MICROWAVE RADIATION

作　　者：周燕[1] 刘钟栋[1] 陈肇锬[1] 许磊[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2006年第3期33-35,38,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(30270762)

摘　　要：采用微波加热、半干法合成小麦阳离子淀粉,讨论了各因素对小麦阳离子淀粉合成的影响,并通过响应面实验拟合取代度与各影响因素之间的模型函数.结果表明:阳离子淀粉合成最佳条件是氢氧化钠4.2 g,醚化剂10 mL,淀粉乳浓度45%,加热时间9 min.The wheat cationic starch was prepared with the damp-dry method under the condition of microwave radiation. The effect of different factors on the preparation of wheat cationia starch was discussed. A simulated equation for the degree of substitution and parameters was established. The result shows that the optimum conditions are as follows： sodium hydroxide amounts 4.2 g, etherifying agent amounts 10 mL, starch milk thickness amounts 45 %, heating time 9 min.

关 键 词：微波 小麦阳离子淀粉 半干法 取代度 

分 类 号：TS201.2[轻工技术与工程—食品科学]