响应面法优化高凝胶性磷酸单酯淀粉制备工艺研究  

Optimization of preparation corn starch phosphates of high gelation property by response surface methodology

作　　者：李光磊[1] 庞玲玲[1] 曾洁[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《河南科技学院学报》2010年第2期87-91,共5页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南科技学院高层次人才科研启动项目(2006014);河南科技学院青年骨干教师资助项目

摘　　要：研究了具有高淀粉凝胶性的玉米淀粉磷酸单酯的制备工艺,采用响应面法Box-Behnken试验设计,分析了磷酸二氢钠浓度、酯化温度以及尿素浓度对玉米淀粉磷酸单酯淀粉凝胶性的影响.结果表明其最佳制备工艺为:磷酸二氢钠浓度1.5%,酯化温度142℃,尿素浓度1.8%.在此条件下制备的玉米磷酸单酯淀粉凝胶性预测值为1.7654,验证值为1.738 3.The preparation of corn starch phosphates which possess height gelation property was optimized in this study. A Box-Behnkeneentral composite design of response surface methodology involving sodium dihydrophosphate concentration, phosphorylation temperature and urea concentration was used, and second-order model for gelation property was employed to generate the response surface. The optimum condition for preparation of corn starch phosphates was as follows： sodium dihydrophosphate concentration 1.5%, temperature 142 ℃, urea concentration 1.8%. The predicted values for gelation property of corn starch phosphatesat at the optimum condition was 1.765 4. Experimental verification gave values of 1.738 3.

关 键 词：玉米淀粉磷酸单酯 凝胶性 响应面法 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]