| 木薯淀粉水凝胶的微波合成表征及性能测试 |
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| 引用本文： | 高凤苑,韦东来,韦冬萍,王冰,吴吕归,蓝平,廖安平. 木薯淀粉水凝胶的微波合成表征及性能测试[J]. 食品与发酵工业, 2019, 0(7): 95-100 |
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| 作者姓名： | 高凤苑 韦东来 韦冬萍 王冰 吴吕归 蓝平 廖安平 |
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| 作者单位： | 广西民族大学化学化工学院;广西多糖材料及改性重点实验室(广西民族大学);广西高校化学与生物转化过程新技术重点实验室(广西民族大学) |
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| 基金项目： | 广西生物多糖分离纯化及改性研究平台建设(桂科ZY18076005);广西大学生创新创业训练计划项目(201710608176);广西民族大学研究生教育创新计划项目重点项目(gxun-chxzs2017127) |
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| 摘 要： | 以木薯淀粉为原料,丙烯酰胺为单体,N,N-亚甲基双丙烯酰胺为交联剂,过硫酸钾为引发剂,采用微波辐射技术辅助制备木薯淀粉基水凝胶。探究单体、交联剂、引发剂用量等因素对水凝胶溶胀性能的影响。当淀粉与丙烯酰胺用量比为1∶3,N,N-亚甲基双丙烯酰胺为0.02 g,过硫酸钾0.05 g时,微波400 W,60 s制得的木薯淀粉水凝胶达最高吸水倍率。通过傅里叶红外光谱仪(fourier transform infrared spectrometer,FTIR)、场发射扫描电子显微镜(field emission scanning electronic microscope,FESEM)等分析测试手段对其进行表征,结果表明已成功制备木薯淀粉基水凝胶。该水凝胶溶胀平衡比在35℃时达到最大,且在室温条件下保水性良好。该研究为淀粉水凝胶的制备应用提供了实验依据,提高了木薯淀粉的附加值。
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| 关 键 词： | 木薯淀粉 水凝胶 温敏性 溶胀性能 |
Characterization of microwave synthesized tapioca starch hydrogels and their performance tests |
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| GAO Fengyuan,WEI Donglai,WEI Dongping,WANG Bing,WU Lugui,LAN Ping,LIAO Anping. Characterization of microwave synthesized tapioca starch hydrogels and their performance tests[J]. Food and Fermentation Industries, 2019, 0(7): 95-100 |
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| Authors: | GAO Fengyuan WEI Donglai WEI Dongping WANG Bing WU Lugui LAN Ping LIAO Anping |
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| Affiliation: | (College of Chemistry and Chemical Engineering,Guangxi University for Nationalities,Nanning 530006,China;Guangxi Key Laboratory of Polysaccharide Materials and Modification (Guangxi University for Nationalities),Nanning 530006,China;Guangxi Key Laboratory of Chemistry and Biotransformation Process (Guangxi University for Nationalities),Nanning 530006,China) |
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| Abstract: | GAO Fengyuan;WEI Donglai;WEI Dongping;WANG Bing;WU Lugui;LAN Ping;LIAO Anping(College of Chemistry and Chemical Engineering,Guangxi University for Nationalities,Nanning 530006,China;Guangxi Key Laboratory of Polysaccharide Materials and Modification (Guangxi University for Nationalities),Nanning 530006,China;Guangxi Key Laboratory of Chemistry and Biotransformation Process (Guangxi University for Nationalities),Nanning 530006,China) |
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| Keywords: | tapioca starch hydrogel temperature sensitivity swelling property |
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