流态化半干法制备马铃薯阳离子淀粉工艺的研究  

Research on Preparation Technology of Potato Cationic Starch Using Fluidization 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,哈尔滨150080 [2]黑龙江北大荒斯达奇生物科技有限公司,齐齐哈尔161005

出　　处：《食品工业》2016年第4期113-117,共5页The Food Industry

基　　金：黑龙江省应用技术研究与开发计划项目(GZ13B009)

摘　　要：以马铃薯淀粉为原料,2,3-环氧丙基三甲基氯化铵(GTA)作为醚化剂,KOH作为催化剂,采用单因素试验和响应曲面优化试验对工艺条件进行优化,最终确定流态化半干法制备马铃薯阳离子淀粉最优工艺条件为:淀粉粉碎粒度100目、醚化剂GTA添加量7%、KOH添加量4%、体系含水率20%、反应温度97℃、水蒸气流量3.53 L/min、反应压力2 MPa和反应时间1.9 h。在最优的工艺条件下,制备的马铃薯阳离子淀粉的取代度为0.274,反应效率高达96.24%。Using potato starch as raw materials, 2, 3-epoxy propyl trimethyl ammonium chloride（GTA） as etherifying agent and KOH as catalyst, the preparation technology of potato cationic starch using fluidization half dry method was researched. The optimal preparation technological parameters for potato cationic starch using fluidization half dry method by single factor experiment and response surface method to optimize as following： starch granularity was 100 mesh; It was adding 7% GTA and 4% KOH; The moisture content of system was 20%; The reaction temperature was 97 ℃; Water vapor flow was 3.53 L/min; The reaction pressure was 2 MPa; The reaction time was 1.9 h. Under the optimal technological conditions, DS was 0.274, and RE was 96.24% for potato cationic starch.

关 键 词：流态化 半干法 阳离子淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]