中国食品添加剂Issue(3)：60-65,6.
微波法合成交联马铃薯淀粉的工艺研究
Study on the preparation of crosslinking potato starch using microwave radiation
摘要
Abstract
Crosslinking Potato Starch (CPS) was prepared by potato starch and sodium trimetaphosphate (STMP) under microwave radiation. The effects of action time of microwave, pH, concentration of starch, amount of ST on the combined phosphorus (CP) were studied by single factor experiments and orthogonal experiments. The CPS with a CP of 0.0305% was obtained in the conditions of concentration of starch 30% (mass fraction), amount of STMP to the content of starch 0.3% , pH 10.0 and action time of microwave 4 min. Furthermore, the granular morphology and functional groups were characterized by SEM and FTIR, respectively. The results showed that the surface of starch was eroded by reaction of crosslinking and some deboss were found. Meanwhile, the peak at 1050 ~970cm‐1 related to P = O was strengthened. All these proved that the reaction of crosslinking between potato starch and STMP was succeeded.关键词
微波法/马铃薯淀粉/交联淀粉/三偏磷酸钠/合成工艺Key words
microwave radiation/ potato starch/ crosslinking starch/ sodium trimetaphosphate/ preparation technology分类
轻工纺织引用本文复制引用
陆来仙,石海信,李雪妹,刘松,梁活玲..微波法合成交联马铃薯淀粉的工艺研究[J].中国食品添加剂,2012,(3):60-65,6.基金项目
广西自然科学基金资助项目(桂科自0991274) （桂科自0991274）
广西教育厅科研项目(201106LX540) （201106LX540）
钦州学院校级科研项目(2010XJKY-27B). （2010XJKY-27B）
