摘要
采用正交试验方法研究三偏磷酸钠交联马铃薯淀粉的工艺条件，目的在于从三偏磷酸钠用量，反应温度、pH值和反应时间四个方面来研究马铃薯交联淀粉的最佳制备工艺。其结果为：三偏磷酸钠用量为0．2％，反应温度为30℃，pH值为9，反应时间为3h。
This paper dealed with the preparation of potato cross-linked starch by using sodium trimetaphosphate as cross-linking agent, aiming to achieve the best preparation technology of the cross-linked starch. The result was that the amount of sodium trimetaphosphate is 0.2%, the reaction temperature is 30℃, the pH of the reaction system is 9 and the reaction period is 3 h.
基金
四川省重大科技攻关项目（04NG003-009）
关键词
马铃薯
交联淀粉
三偏磷酸钠
制备
Potato
Cross-linked starch
Sodium trimetaphosphate
Preparation
