微波法制备羟丙基玉米淀粉的研究  

Studies on Preparation of Hydroxypropyl Corn Starch under Microwave Irradiation

作　　者：胡爱军[1] 秦志平[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津市食品营养与安全重点实验室,天津300457

出　　处：《粮食与饲料工业》2008年第7期15-17,共3页Cereal & Feed Industry

摘　　要：研究了微波作用下,淀粉乳质量分数、微波处理时间、微波的功率、环氧丙烷用量对羟丙基淀粉理化性质的影响,通过正交实验获得了制备羟丙基淀粉的最佳反应条件为:淀粉乳质量分数40%、环氧丙烷用量4.8%、微波作用时间90s(每次作用10s,间歇1min)、微波功率600W,在该条件下制备的羟丙基淀粉的分子取代度为0.041,其冷水可溶性好、糊透明度高、热稳定性好、黏度大、冻融稳定性好。与常规方法相比,微波法制备羟丙基淀粉的反应时间大大缩短。The influences of some factors on the physical and chemical characteristics of hydroxypropyl corn starch （HPS） were investigated under microwave irradiation, including different starch concentrations, reaction time, microwave power and propylene oxide. Through an orthogonal experiment, the reaction conditions were optimized as follows： starch concentration 40%, propylene oxide 4.8% , irradiation time 90 s （after microwave irradiation for 10 s, with an interval of 1 rain for every run）, and irradiation powder 600 W, and the molecular substitution degree of HPS made under above conditions was 0. 041. Compared to raw corn starch, the HPS could be dissolved in cold water well, and its paste^s transparency, thermal stability, consistency, and freeze-thaw stability were improved ; and compared with conventional ways, the microwave method had a remarkable short reaction time for the preparation of HPS.

关 键 词：微波 玉米淀粉 羟丙基淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]