高取代度羟丙基蜡质淀粉的工艺优化  

Process Optimization of High Substitution Hydroxypropyl Waxy Starch

作　　者：刘馨远 吴捷 张勇 曹国强 姜凯旋 李雷 卢煜 LIU Xin-yuan;WU Jie;ZHANG Yong;CAO Guo-qiang;JIANG Kai-xuan;LI Lei;LU Yu(Heilongjiang Jinxiang Biochemical Co.,Ltd.,Heilongjiang Harbin 150070,China)

机构地区：[1]黑龙江金象生化有限责任公司,黑龙江哈尔滨150070

出　　处：《广州化工》2024年第12期140-142,153,共4页GuangZhou Chemical Industry

摘　　要：羟丙基淀粉因其具有较好的亲水保水性、冻融稳定性、糊液透明和粘度高等特点,在食品行业中的应用颇为广泛。探讨羟丙基蜡质淀粉的工艺生产中各因素对取代度的影响,通过单因素分析,确定四因素三水平,利用正交实验得出最佳反应条件:pH为11.5、环氧丙烷加量8.0%、反应时间16 h、反应温度39℃,此条件下产品的羟丙基含量为5.21%,产品性能大辐提升,提高其在食品行业中的应用领域。Hydropropyl starch was widely used in the food industry because of its good hydrophilic and water-preserving properties,good freeze-thaw stability,transparent solution and high viscosity.In this paper.The influenced of various factors on the degree of substitution in the process of hydroxypropyl waxy starch production was discussed,through single factor analysis,four factors and three levels were determined,and the best reaction conditions were obtained by orthogonal experiment:pH was 11.5,dosage of propylene oxide was 8.0%,reaction time was 16 h,reaction temperature was 39℃,Under this condition,the hydroxypropyl content of the product was 5.21%,which greatly improved the performance of the product and improved its application in the food industry.

关 键 词：蜡质淀粉 变性淀粉 冻融稳定性 取代度 羟丙基 

分 类 号：TQ914.1[化学工程]