真空挤压膨化法制备阳离子淀粉工艺研究  

Research on Preparation Technology of Cationic Starch Using Vacuum Extrusion

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7期59-63,共5页The 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,采用真空挤压膨化法制备阳离子淀粉。在单因素试验基础上,通过响应面试验对真空挤压膨化法制备阳离子淀粉工艺进行优化,确定最优工艺条件为:物料含水率19.8%,真空度-0.102 MPa,套筒温度140.4℃,螺杆转速395 r/min。在最优的工艺条件下,取代度为0.172,反应效率为95.81%。Using potato starch as raw materials, the preparation of cationic starch using vacuum extrusion was researched. On the basis of single factor experiment, technological parameters were determined by response surface methodology to optimize vacuum extrusion technology as following： water in material was 19.8%, vacuum degree was -0.102 MPa, sleeve temperature was 140.4℃, screw speed was 395 r/min. Under the optimal process conditions, degree of substitution was 0.172 and reaction efficiency was 95.81%.

关 键 词：真空 挤压膨化 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]