微波条件下小麦两性淀粉的合成研究  

Preparation of wheat amphoteric starch under microwave radiation

作　　者：周燕[1] 王会[1] 刘钟栋[2] 

机构地区：[1]河南工业大学化学工业职业学院,河南郑州450042 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品工业科技》2009年第6期194-196,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30270762)

摘　　要：采用微波加热的方法,以阳离子淀粉为基础,两步法合成小麦两性淀粉(阴离子、阳离子型,取代度相当),讨论了各因素对小麦两性淀粉合成的影响。研究结果表明,微波加热是一种有效的加热方式;阳离子取代度对两性淀粉合成有很大的影响。取代度相当的(阳离子取代度为0.042)两性淀粉最佳合成条件是:三聚磷酸钠用量2.0g,pH6.0,淀粉乳浓度35%,微波加热时间9min。Under the condition of the microwave radiation, the wheat amphoteric starch （cation and anion）was prepared by two-step method with cationic starch.The technologic parameters were discussed as the influencing reagent.The result showed that the mocrowave radation was potent.Substitution degree of cationic starch had great influence on the amphoteric starch preparation and the optimum condition of amphoteric starch with about 0.042 degree of substitution were as follows, sodium polyphosphate amounts 2.0g, pH value 6.0, starch milk thickness amounts 35%, radiation time amounts 9min.

关 键 词：小麦两性淀粉 微波 合成 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]