复合交联玉米淀粉的制备工艺及特性研究  

Preparation and Characterization of Complex Crosslinked Corn Starch

作　　者：徐忠[1] 周美琴[1] 杨雪欣[1] 吴艳华[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国粮油学报》2009年第5期40-43,共4页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省教育厅科研基金项目(11521055);黑龙江省科技攻关项目(GA06B401-4)

摘　　要：采用环氧氯丙烷、三偏磷酸钠为交联剂,以玉米淀粉为原料制备轻度交联复合交联玉米淀粉。探讨了三偏磷酸钠的用量,反应pH,反应温度,反应时间对交联度的影响,并采用正交试验设计进行优化,确定最佳工艺条件:三偏磷酸钠用量为淀粉质量的1.75%,反应时间1 h,反应pH 10,反应温度45℃。所制备的复合交联玉米淀粉较玉米原淀粉、单一交联淀粉在糊液黏度的稳定性、抗老化性、抗酸性方面均有较大的改善。To prepare lightly complex crosslinked corn starch with eplchlorlhydrin and sodium trimetaphosophate, the influencing factors on the cross - linking degree were studied and the parameters were optimized by an orthogonalized experiment. The obtained optimal conditions for making complex crosslinked corn starch are sodium trimetaphosophate 1.75 %, pH 10, reaction temperature 45 ℃, and reaction time 1 h. The prepared complex crosslinked corn starch exhibits better paste viscosity stability, staling resistance, and acidic resistance than the original corn starch and single crosslinked corn starch.

关 键 词：复合交联 玉米淀粉 制备工艺 特性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]