食用级吸附淀粉微球的制备  

Preparation of edible starch microspheres

作　　者：李燕[1] 刘兆丽[1] 李沅[1] 

机构地区：[1]大连工业大学轻工与化学工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2014年第6期409-412,共4页Journal of Dalian Polytechnic University

基　　金：辽宁省科技厅工业攻关计划项目(2011223010)

摘　　要：采用反相悬浮交联的方法,以可溶性淀粉为原料,同时以三偏磷酸钠作为交联剂,Span80作为乳化剂,聚乙二醇6000作为致孔剂,大豆油为油相制备食用级吸附淀粉微球,研究了pH、反应温度、交联剂用量、反应时间和致孔剂用量等对淀粉微球制备的影响。在pH为10、反应温度50℃、交联剂用量0.8%、反应时间5h、致孔剂用量0.08g/g淀粉条件下,得到的多孔性淀粉颗粒的吸附性能最好,对亚甲基蓝吸附量为1.761mg/g淀粉颗粒。通过扫描电镜、N2吸附-脱附对产物结构进行表征,证明淀粉微球具有多孔结构,比表面积为1 699m2/g。The edible starch microspheres were prepared from soluble starch using inverse suspension crosslinking method with sodium trimetaphosphate as crosslinking agent,Span80 as emulsifier,polyethylene glycol 6000 as porogen,and soybean oil as the oil phase.The pH,reaction temperature,amount of crosslinker,reaction time and amount of porogen on porous microspheres preparation were investigated.The best reaction conditions were the pH 10,reaction temperature 50 ℃,amount of crosslinker 0.8% of starch,reaction time 5h,amount of porogen 0.08g/g starch.Its adsorbing amount for methylene blue was 1.761mg/g starch microsphere.Starch microspheres was proved with porous structure and its surface area was 1 699m2/g.

关 键 词：淀粉微球 反相悬浮交联 结合磷 吸附性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]