| 微波法制备交联玉米淀粉工艺 |
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| 引用本文： | 赵晔,张焕容,彭何花,刘雄.微波法制备交联玉米淀粉工艺[J].食品科学,2010,31(6):118-121. |
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| 作者姓名： | 赵晔 张焕容 彭何花 刘雄 |
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| 作者单位： | 1.西南大学食品科学学院 2.西南民族大学生命科学与技术学院 |
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| 摘 要： | 为了提高交联淀粉的生产效率，选用玉米淀粉为原料，以三偏磷酸钠为交联剂，研究反应的pH 值、交联剂的用量、微波加热功率和加热时间4 个因素对微波干法制备交联淀粉工艺的影响，通过单因素和正交试验，获得微波干法制备交联玉米淀粉的最佳工艺参数：pH10.5、三偏磷酸钠用量为淀粉质量的2.5%、微波功率350W、时间5min。微波加热技术应用在交联淀粉制备中，大大缩短了反应时间，对工业干法制备交联淀粉具有重要意义。
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| 关 键 词： | 玉米淀粉 干法 交联淀粉 微波 |
| 收稿时间： | 2009-06-12 |
Preparation of Cross-linked Corn Starch under Microwave Irradiation |
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| ZHAO Ye,ZHANG Huan-rong,PENG He-hua,LIU Xiong.Preparation of Cross-linked Corn Starch under Microwave Irradiation[J].Food Science,2010,31(6):118-121. |
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| Authors: | ZHAO Ye ZHANG Huan-rong PENG He-hua LIU Xiong |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400715, China ；
2. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China |
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| Abstract: | Sodium tripolyphosphate was used as cross-linking reagent to prepare cross-linked corn starch under microwave irradiation.The effects of preparation process parameters such as pH,sodium tripolyphosphate amount and microwave power and irradiation time on sedimentation volume of cross-linked corn starch were investigated by single factor and orthogonal array methods.Results showed that the optimal values of these parameters for reaching the highest sedimentation volume of ross-linked corn starch were pH 10.5,... |
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| Keywords: | corn starch dry preparation cross-linked starch microwave irradiation |
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