小麦交联淀粉的制备工艺研究  

Preparation of Wheat Cross-linked Starch

作　　者：王占忠[1] 刘钟栋[1] 陈肇锬[1] 董彩文 

机构地区：[1]郑州工程学院,郑州450052 [2]中科院水生所,武汉430072

出　　处：《中国粮油学报》2004年第1期26-30,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目 (30 2 70 762 )

摘　　要：采用环氧氯丙烷为交联剂 ,以小麦淀粉为原料制备小麦交联淀粉。探讨了环氧氯丙烷用量 ,氢氧化钠用量 ,反应温度 ,反应时间对交联度的影响并利用design -expert 6 .0 .3软件响应面中心组合实验优化得出制备不同交联淀粉的最佳工艺条件 ,分析了双因素间的交互效应。Wheat cross-linked starch was prepared from wheat starch by using epichlorohydrin as cross-linking agent .The influence of the following factors on the degree of cross-linking,including the amount of epichlorohydrin,the amount of sodium hydroxide,the reaction temperature and time were studied.In addition,through the response surface analysis of the design-expert 6.0.3 software,the optimum conditions were obtained for making wheat cross-linked starchs with different degree of cross-linking.In addition,interaction effect to dual-factor on the degree of cross-linking was analyzed.

关 键 词：小麦交联淀粉 制备工艺 小麦淀粉 环氧氯丙烷 交联度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]