| 大米淀粉微球的制备工艺研究 |
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| 引用本文： | 徐 忠,伟 宁,李 强,樊丽花.大米淀粉微球的制备工艺研究[J].食品科学,2009,30(12):57-60. |
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| 作者姓名： | 徐 忠 伟 宁 李 强 樊丽花 |
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| 作者单位： | 1.哈尔滨商业大学食品工程学院 2.黑龙江省食品质量监督检验一站 |
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| 基金项目： | 黑龙江省科技攻关项目(GA06B401-4 ) |
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| 摘 要： | 以大米淀粉为原料，环氧氯丙烷为交联剂，Span60 为乳化剂，大豆油为油相，采用逆相悬浮交联聚合法合成淀粉微球。应用正交优化设计，选择淀粉溶液浓度、油水相之比、乳化剂用量和交联剂用量四个因素为考察对象，对淀粉微球的制备条件进行优化，得出淀粉微球制备的最佳条件为：淀粉溶液浓度为25%，油水比为3:1(V/V)、乳化剂用量为0.5g、交联剂用量为2.0ml，制得的淀粉微球的平均粒径为13.73μm。
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| 关 键 词： | 大米淀粉 微球 逆相悬浮交联聚合 |
| 收稿时间： | 2008-09-22 |
Preparation of Rice Starch Microspheres |
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| XU Zhong,WEI Ning,LI Qiang,FAN Li-hua.Preparation of Rice Starch Microspheres[J].Food Science,2009,30(12):57-60. |
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| Authors: | XU Zhong WEI Ning LI Qiang FAN Li-hua |
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| Affiliation: | (1. College of Food Engineering, Harbin Commercial University, Harbin 150076, China；
2. Heilongjiang Food Quality Supervision and Inspection Station One, Harbin 150010, China) |
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| Abstract: | Rice starch microspheres were synthesized by inverse suspension polymerization, with epichlorohydrin as the crosslinker, Span 60 as the emulsifier and soybean oil as the oil phase. Four key factors affecting the synthesis, including starch concentration, oil/water ratio, and amounts of emulsifier and cross-linker, were optimized by orthogonal test design. Results showed that their optimal levels were 25%, 3:1, 0.5 g and 2.0 ml, respectively, and under the conditions the average particle size of the starch microspheres obtained was 13.73 μm. |
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| Keywords: | rice starch microsphere inverse suspension polymerization |
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