正交试验法优化马铃薯氧化淀粉制备工艺  

Preparation process of potato oxidized starch with orthogonal experiment

作　　者：谭义秋[1] 农克良[1] 

机构地区：[1]广西民族师范学院,广西崇左532200

出　　处：《粮食与油脂》2009年第9期16-18,共3页Cereals & Oils

摘　　要：使用正交试验法优化马铃薯氧化淀粉制备工艺,以马铃薯淀粉为原料,FeSO4为催化剂,H2O2为氧化剂干法制备氧化淀粉,并以羧基含量为评价指标,分别考察反应时间、反应温度、氧化剂用量、催化剂用量、体系含水量等因素对马铃薯淀粉氧化反应影响。得到最优工艺条件为:反应时间3.5h、反应温度60℃、FeSO4在淀粉中质量分数0.025%、H2O2与淀粉摩尔比0.285、反应体系含水量24.000%,在此条件下制得马铃薯氧化淀粉羧基含量为0.530%。Preparation process of potato oxidized starch with orthogonal experiment was studied in this paper. Oxidized starch was prepared by dry method, using potato starch as material. The effects of reaction time, reaction temperature, catalyst amount, oxidant amount and system water amount on the oxidation reaction of potato starch were investigated respectively by using carboxyl content of potato oxidized starch as evaluating parameter. The technique conditions were optimized by orthogonal experiment as follow： the reaction time 3.5h, the reaction temperature 60℃, the quality score of FeSO4 in the starch 0.025%, the mole ration of H202 to the starch 0.285, the system water 24%. The carboxyl group content of potato oxidized starch was 0.530% under this preparation condition.

关 键 词：马铃薯淀粉 氧化淀粉 变性淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]