湿法制备高黏度玉米变性淀粉的工艺研究  

Research on the Preparation of High-Viscous Modified Corn Starch Using A Wet Approach

作　　者：孙琛 马青斌 曹余 何绍凯 郑旺斌 

机构地区：[1]甘肃省马铃薯变性淀粉工程技术研究中心,甘肃定西743022 [2]甘肃圣大方舟马铃薯变性淀粉有限公司,甘肃定西743022

出　　处：《粮食加工》2014年第1期51-53,共3页Grain Processing

基　　金："十二五"农村领域国家科技计划课题;项目编号:2012BAD32B01

摘　　要：应用湿法,以普通玉米淀粉为原料,在交联变性之后,进行阳离子醚化反应。以峰值黏度为评价指标,应用单因素实验法和正交实验法筛选和优化了工艺条件,并对其黏度特性进行了比较研究。制得的淀粉峰值黏度可达2 433 BU,约是原淀粉黏度的8倍,且糊液的黏度稳定性也有很大的提升。优化的制备工艺参数为:阳离子醚化剂用量为淀粉干基质量的10%,反应温度41℃,反应时间12 h,反应pH值11.3,NaOH与醚化剂摩尔比为1.2∶1。A doubly modified corn starch with high-viscosity was prepared using normal corn starch as a rawmaterial by a wet approach. Corn starch was firstly esterified with POC13 and then etherified with 3-chloro-2-hy- droxytrimethylammonium chloride as a cationic etherification agent. Preparation conditions were optimized through single-factor experiments and orthogonal experiments using the peak viscosity as an evaluating reference. The resulting modified corn starch has a peak viscosity of up to 2 433 BU, an eight-fold higher peak viscosity than its native starch. The stability of past viscosity is also greatly improved. The optimized preparation parame- ters are： a 10% of the cationic agent （to AGU）, at pH = 11.3 and 41 ℃, for 12 h, a 1.2：1 molar ratio of NaOH to cationic agent.

关 键 词：高黏度 玉米变性淀粉 制备工艺 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]