| 干法制备氧化淀粉的工艺研究 |
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| 引用本文： | 刘冠军,董海洲,侯汉学,邱立忠,王希功.干法制备氧化淀粉的工艺研究[J].食品与发酵工业,2005,31(11):71-74. |
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| 作者姓名： | 刘冠军 董海洲 侯汉学 邱立忠 王希功 |
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| 作者单位： | 1. 山东农业大学食品科学与工程学院,泰安,271018
2. 山东诸城兴贸玉米开发有限公司,诸城,262200 |
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| 摘 要： | 以H_2O_2为氧化剂，在碱催化剂存在的条件下干法制备出氧化淀粉。并对反应温度、反应时间、反应体系水的质量分数、NaOH与淀粉的摩尔比和H_2O_2与淀粉的摩尔比对氧化淀粉羧基含量的影响进行了研究。在固定反应时间3h，以及H_2O_2与淀粉的摩尔比0.225的条件下，选择反应温度、反应体系水的含量、NaOH与淀粉的摩尔比为三因素，采用正交实验，确定出制备氧化淀粉的最佳工艺参数为：反应温度60℃、反应体系水的质量分数为26.5％、NaOH与淀粉的摩尔比为0.135。
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| 关 键 词： | 氧化淀粉 双氧水 羧基含量 干法工艺 |
| 收稿时间： | 06 20 2005 12:00AM |
| 修稿时间： | 09 27 2005 12:00AM |
Studies on Dry Preparation of Oxidized Starch |
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| Liu Guanjun,Dong Haizhou,Hou Hanxue,Qiu Lizhong,Wang Xigong.Studies on Dry Preparation of Oxidized Starch[J].Food and Fermentation Industries,2005,31(11):71-74. |
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| Authors: | Liu Guanjun Dong Haizhou Hou Hanxue Qiu Lizhong Wang Xigong |
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| Affiliation: | 1.College of Food Science and Engineering, Shandong Agriculture University, Taian, 271018, China; 2.Zhucheng Xingmao Corn Developing Co. , LTD, Zhucheng, 262200, China |
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| Abstract: | The Oxidized starch was prepared by dry method with Hydrogen-peroxide. The effect of reaction temperature, reaction time, the mole of sodium hydroxide/starch ratio, water content and the mole of Hydrogenperoxide/starch ratio on the carboxyl content were studied. The reaction temperature, water content and the mole of sodium hydroxide/starch ratio were selected as three factors with the reaction time (3h) and the mole of Hydrogen-peroxide/starch ratio(0.226) fixed. The optimum conditions were obtained by orthogonal design as followings: reaction temperature 60℃, the water content is 26.5％, the mole of sodium hydroxide/starch ratio 0.135. |
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| Keywords: | oxidized starch hydrogen-peroxide carboxyl content dry preparation |
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