摘要
目的:优化马铃薯交联酯化淀粉的合成工艺并考察变性后产品特性的变化。方法:通过单因素实验得出不同因素对马铃薯交联酯化淀粉交联酯化度的影响,利用sas8.2统计学软件做显著性分析,优化合成工艺。结果:马铃薯交联酯化淀粉的最佳合成工艺为:交联温度为35℃,交联剂用量为0.3%,交联pH为10,交联反应时间为3h,酯化剂添加量为10%,酯化pH控制在8.0～8.4,固定时间为1h,可得到性能较好的变性淀粉。结论:采用优选的最佳工艺合成马铃薯交联酯化淀粉,各项性能指标均获得显著改善,产品稳定可靠。
Objective：to optimize the process of cross-linked esterification potato starch by compared the changes of product characteristics.Methods：single factor test and SAS8.2 statistical software analysis were applied.The optimal condition was：cross-linked esterification temperature was 35℃,the dosage of cross-linker was 0.3%,pH 10,reaction time 3h.The dosage of esterificate was 10%,esterification pH was 8.0～8.4 for a fixed time of 1h.Conclusion：under the optimal conditions,each performance index of cross-linked etherification potato starch was significantly improved.The products are more stable and reliable.
出处
《中国食品添加剂》
CAS
北大核心
2010年第4期92-96,共5页
China Food Additives
基金
黑龙江省农产品加工工程中心青年基金项目资助
关键词
马铃薯淀粉
交联
酯化
糊化特性
potato starch
cross-linked
esterification
pasting properties
