木薯淀粉微球的制备工艺研究  

Study on the preparation technology of cassava starch microspheres

作　　者：李海 张文康 冉力通 程昊[1,2] LI Hai;ZHANG Wenkang;RAN Litong;CHENG Hao(Guangxi Liuzhou Luosifen Research Center of Engineering Technology/Guangxi Key Laboratory of Green Processing of Sugar Resources/School of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry,Nanning 530004,China;Guangxi Nanning Lyuze Environmental Protection Tech.Co.,Ltd.,Nanning 530004,China)

机构地区：[1]广西柳州螺蛳粉工程技术研究中心/广西糖资源绿色加工重点实验室/生物与化学工程学院,广西科技大学,广西柳州545006 [2]蔗糖产业省部共建协同创新中心,广西南宁530004 [3]广西南宁绿泽环保科技有限公司,广西南宁530004

出　　处：《广西科技大学学报》2021年第3期108-112,共5页Journal of Guangxi University of Science and Technology

基　　金：国家自然科学基金地区科学基金项目(21968005);广西高等学校高水平创新团队及卓越学者计划项目(桂教人[2014]7号)资助.

摘　　要：通过反相乳液法制备木薯淀粉微球,考察交联剂用量、亲水性乳化剂用量、大豆油用量、淀粉质量分数和搅拌速度对亚甲基蓝(MB)吸附量的影响,得到最佳制备工艺.利用扫描电子显微镜(SEM)、X射线衍射(XRD)和红外光谱(FTIR)进行表征,得到木薯淀粉微球最佳合成工艺:交联剂用量为4.8 mL,亲水性乳化剂用量为0.615 g,大豆油用量为100.0 mL,淀粉质量分数为14%,搅拌速度为1000 r/min;木薯淀粉微球表面粗糙且有小孔,成球性好.The cassava starch microspheres were prepared by the inverse emulsion method.The effects of crosslinking agent dosage,hydrophilic emulsifier dosage,soybean oil dosage,starch mass fraction and stirring speed on the adsorption capacity of methylene blue(MB)were investigated,and the best preparation process was obtained.It was characterized by scanning electron microscopy(SEM),X-ray diffraction(XRD)and infrared spectroscopy(FTIR).The results show that the optimal synthesis process of cassava starch microspheres was as follows:when the cross-linking agent is 4.8 mL,hydrophilic emulsifier is 0.615 g,soybean oil 100.0 mL,starch mass fraction 14%and stirring speed 1000 r/min;the surface is rough and has small holes with good ball formation.

关 键 词：木薯淀粉微球 亚甲基蓝 微球吸附量 亲水性乳化剂 制备工艺 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]