响应面法优化大米多孔磷酸酯淀粉的制备工艺  

Optimization of Preparation Technology of Porous Phosphated Rice Starch by Response Surface Analysis

作　　者：孙晓莉[1] 郭丽[1] 杜先锋[1] 朱玉[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国粮油学报》2011年第12期49-54,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(20776002);上海烟草集团重点烟气实验室开放性基金(SZBCW2010-00538)

摘　　要：对多孔淀粉进行磷酸酯化改性处理,使其既具有磷酸酯淀粉的特性,又具有多孔淀粉的吸附性质。以自制的大米多孔淀粉为原料,三聚磷酸钠为酯化剂,通过单因素试验和响应面试验,经SAS软件分析,确定了制备大米多孔磷酸酯淀粉的最佳条件,并对其进行验证。结果表明,磷酸盐用量4%、温度150℃、时间150 min、pH 6是合成大米多孔磷酸酯的最佳工艺条件。此法制得的大米多孔磷酸酯淀粉取代度为0.09,并且通过SEM观察验证它仍然具有大米多孔淀粉的完整结构。The porous starch was treated by phosphoric acid - esterified modification, so the characteristics of phosphate starch and the adsorption properties of porous starch. With raw porous rice starch and the esterifying agent of sodium tripolyhosphate, the single factor test and that it might have both material of self - made response surface anal- ysis were carried out in this paper. As analyzed by SAS software, the optimum conditions for preparation of porous rice phosphate starch were determined and verified accordingly. The results indicated that the concentration of phos- phate 4%, temperature 150 ~C, time 150 min and pH 6 were optimum technical conditions for synthesis of porous rice phosphate starch. The degree of substitution of porous rice phosphate starch prepared by the said method was 0. 09. SEM was used to observe and verify that it still had a complete structure of porous rice starch.

关 键 词：磷酸酯淀粉 响应面 红外光谱 多孔结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]