| 氧化醋酸酯马铃薯淀粉的制备工艺 |
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| 引用本文： | 谭属琼,刘丽平,陈厚荣,刘雄. 氧化醋酸酯马铃薯淀粉的制备工艺[J]. 食品科学, 2011, 32(14): 40-46. DOI: 10.7506/spkx1002-6630-201114009 |
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| 作者姓名： | 谭属琼 刘丽平 陈厚荣 刘雄 |
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| 作者单位： | 西南大学食品科学学院 |
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| 基金项目： | 重庆市科技攻关计划项目(2010AC4012) |
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| 摘 要： | 优化制备马铃薯氧化醋酸酯淀粉工艺。在单因素预试验基础上，选择次氯酸钠用量、乙酸酐用量、反应pH值、反应时间为自变量，以取代度为响应值，根据Box-Behnken原理设计试验，并进行显著性和交互作用分析。结果确定取代度的最佳工艺条件为次氯酸钠用量1.805%、淀粉与乙酸酐用量5:1、pH8.06、反应时间1.5h，在此最佳条件下，制得的氧化醋酸酯淀粉取代度为0.0975。
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| 关 键 词： | 马铃薯淀粉 氧化 醋酸酯 响应面 |
Optimization of Preparation Process of Oxidized Potato Starch Acetate by Response Surface Methodology |
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| TAN Shu-qiong,LIU Li-ping,CHEN Hou-rong,LIU Xiong. Optimization of Preparation Process of Oxidized Potato Starch Acetate by Response Surface Methodology[J]. Food Science, 2011, 32(14): 40-46. DOI: 10.7506/spkx1002-6630-201114009 |
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| Authors: | TAN Shu-qiong LIU Li-ping CHEN Hou-rong LIU Xiong |
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| Affiliation: | (College of Food Science, Southwest University, Chongqing 400715, China) |
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| Abstract: | The response surface methodology(RSM) was used to optimize the preparation conditions of oxidized potato starch acetate.On the basis of one-factor-at-a-time experiments,a 29-run Box-Behnken experimental design involving 4 variables at 3 levels was used for mathematical modeling of substitution degree(SD) with respect to NaClO amount,acetic anhydride amount,pH and reaction time.The optimal reaction conditions for improved SD were NaClO amount 1.805%,starch/acetic anhydride ratio 5:1(m/m),pH 8.06 and reaction... |
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| Keywords: | potato starch oxidized acetate response surface methodology(RSM) |
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