微波法制备马铃薯交联淀粉的工艺研究  

Cross-linked potato starch preparation by microwave

作　　者：游新勇[1,2,3] 刘中原[1] 吕俊丽[1,2,3] 王国泽[1,2,3] 

机构地区：[1]内蒙古科技大学数理与生物工程学院,内蒙古包头014010 [2]内蒙古自治区生物质能源化利用重点实验室,内蒙古包头014010 [3]内蒙古科技大学生物工程与技术研究所,内蒙古包头014010

出　　处：《粮食与饲料工业》2013年第12期22-24,28,共4页Cereal & Feed Industry

摘　　要：以马铃薯淀粉为原料,六偏磷酸钠为交联剂,微波法制备了低交联度的马铃薯交联淀粉。通过单因素试验确定微波功率420W,对其他因素进行了正交试验优化,得到了微波法制备马铃薯交联淀粉的较佳工艺条件。试验结果表明:马铃薯交联淀粉交联度的影响因素从大到小依次为:马铃薯淀粉质量分数、pH值、六偏磷酸钠质量分数、微波时间;最优工艺条件为马铃薯淀粉质量分数30%,pH11,六偏磷酸钠质量分数0.6%,微波时间40s,在此条件下可制得沉降积为4.18ml的马铃薯交联淀粉。The lower cross linking degree cross linked potato starch was prepared by microwave method, with potato starch as raw materials and sodium hexametaphosphate as crosslinklng agent. The microwave power was determined as 4,20 W though single factor experiment. The optimum preparation conditions of cross linked potato starch by microwave method was deter- mined though orthogonal experiment. The results showed that the influence factors of cross linking degree of cross-linked pota- to starch, from big to small, were as ： starch concentration, pH, the amount of sodium hexametaphosphate, and microwave time. The optimal process conditions were as：starch concentration of 30%, pill l, the amount of sodium hexametaphosphate 0.6 %, microwave time 40 s. The settlement of cross linked potato starch prepared under this condition was 4.18 ml.

关 键 词：微波法 马铃薯 交联淀粉 沉降积 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ028.677[轻工技术与工程—食品科学与工程]