超声辅助半干法制备马铃薯阳离子淀粉工艺研究  

Research on technology of preparing potato cationic starch by ultrasound-assisted half-dry method

作　　者：黄雨洋[1] 奚可畏[2] 姜海花[2] 

机构地区：[1]黑龙江广播电视大学,黑龙江哈尔滨150080 [2]黑龙江北大荒斯达奇生物科技有限公司,黑龙江齐齐哈尔161005

出　　处：《食品工业科技》2016年第6期270-274,共5页Science and Technology of Food Industry

基　　金：国家级星火计划项目(2014GA670009)

摘　　要：以马铃薯淀粉为原料,2,3-环氧丙基三甲基氯化铵为醚化剂,氢氧化钠为催化剂,采用超声辅助半干法制备了马铃薯阳离子淀粉。在考察单因素实验基础上,利用响应面法对制备马铃薯阳离子淀粉工艺参数进行了优化。结果表明,超声辅助半干法制备马铃薯阳离子淀粉的最佳工艺条件为:超声功率115 W,超声时间40 min,醚化温度60℃,醚化时间3 h。在最优工艺条件下,马铃薯阳离子淀粉的取代度为0.141,反应效率高达85.16%。超声处理能够显著提高阳离子淀粉的取代度和反应效率。The potato cationic starch was prepared using potato starch as a material,2,3-epoxypropyl trimethyl ammonium chloride as a etherifying reagent and sodium hydroxide as a catalyst by the ultrasound-assisted half-dry method. On the basis of the experiment of the single factor,the technology parameters for preparing potato cationic starch were optimized by response surface methodology. The results showed that the optimum technology conditions were as follow：ultrasonic power 115 W,ultrasonic time 40 min,etherification temperature60 ℃,etherification time 3 h. Under the optimal technological conditions,the degree of substitution was 0.141,and the reaction efficiency was 85.16%. The ultrasonic treatment could significantly improve the degree of substitution and reaction efficiency of potato cationic starch.

关 键 词：超声 半干法 阳离子淀粉 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]