淀粉微球气凝胶的制备及吸附性能与形态研究

以木薯淀粉为原料，利用乳化-凝胶法结合冷冻干燥制备淀粉微球气凝胶，研究加热温度、时间、淀粉乳浓度及油乳比对淀粉微球气凝胶吸附性能的影响。利用响应面法优化工艺，制备淀粉微球气凝胶，以其对亚甲基蓝的吸附力作为评价指标。研究表明：淀粉微球气凝胶吸附性能受温度影响大，温度85 ℃、加热时间90 min、淀粉乳浓度为15%，其吸附力为(（0.928±0.008）) mg/g，较原淀粉的吸附力增69.8%；粒度分布测量及扫描电镜分析结果显示：温度升高，淀粉颗粒膨胀，淀粉微球气凝胶的粒径逐渐增大，当温度升高至100 ℃时，气凝胶珊瑚状表面形成，表面变粗糙，粒径趋于稳定。

Preparation, adsorption properties and morphology of starch microsphere aerogels

Starch microsphere aerogels were prepared from tapioca starch by emulsion-gel method combined with freeze-drying, the effects of heating temperature, time, starch concentration and oil-emulsion ratio on the adsorption properties of starch microsphere aerogels were studied. Response surface methodology was used for optimizing the preparation process of starch microsphere aerogels, and the adsorption of starch microsphere aerogels to methylene blue was used as the evaluation index. The results showed that the adsorption capacity of starch microsphere aerogel was greatly affected by the temperature. When the temperature was 85 °C, the heating time was 90 min, and the concentration of starch milk was 15%, the adsorption capacity was (0.928 ± 0.008) mg/g, which was 69.8% higher than the original starch. The results of particle size distribution measurement and electron microscope analysis showed that the size of starch microsphere aerogel increased gradually with the increase of temperature. When the temperature increased to 100 °C, the aerogel formed coral surface, the surface becomes rough and the particle size tends to be stable.