| 微波条件下合成小麦阳离子淀粉 |
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| 引用本文： | 周燕,刘钟栋,陈肇锬,许磊.微波条件下合成小麦阳离子淀粉[J].河南工业大学学报(自然科学版),2006,27(3):33-36. |
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| 作者姓名： | 周燕 刘钟栋 陈肇锬 许磊 |
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| 作者单位： | 河南工业大学,粮油食品学院,河南,郑州,450052 |
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| 基金项目： | 国家自然科学基金项目(30270762) |
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| 摘 要： | 采用微波加热、半干法合成小麦阳离子淀粉,讨论了各因素对小麦阳离子淀粉合成的影响,并通过响应面实验拟合取代度与各影响因素之间的模型函数.结果表明:阳离子淀粉合成最佳条件是氢氧化钠4.2 g,醚化剂10 mL,淀粉乳浓度45%,加热时间9 min.
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| 关 键 词： | 微波 小麦阳离子淀粉 半干法 取代度 |
| 文章编号： | 1673-2383(2006)03-0033-03 |
| 修稿时间： | 2005年10月13 |
PREPARATION OF WHEAT CATIONIC STARCH UNDER THE MICROWAVE RADIATION |
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| ZHOU Yan,LIU Zhong-dong,CHEN Zhao-tan,XU Lei.PREPARATION OF WHEAT CATIONIC STARCH UNDER THE MICROWAVE RADIATION[J].Journal of Henan University of Technology Natural Science Edition,2006,27(3):33-36. |
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| Authors: | ZHOU Yan LIU Zhong-dong CHEN Zhao-tan XU Lei |
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| Abstract: | The wheat cationic starch was prepared with the damp-dry method under the condition of microwave radiation.The effect of different factors on the preparation of wheat cationia starch was discussed.A simulated equation for the degree of substitution and parameters was established.The result shows that the optimum conditions are as follows: sodium hydroxide amounts 4.2 g,etherifying agent amounts 10 mL,starch milk thickness amounts 45%,heating time 9 min. |
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| Keywords: | microwave wheat cationic starch damp-dry method degree of substitution |
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