响应面法优化苹果酸淀粉酯工艺参数

以甘薯淀粉为原料,苹果酸为酯化剂,制备了苹果酸甘薯淀粉酯,考察了苹果酸与淀粉质量比(M:S)、苹果酸p H、反应时间、反应温度对苹果酸甘薯淀粉酯取代度的影响,在单因素基础上,采用响应面法优化了影响甘薯淀粉酯化得工艺参数。结果表明,制备苹果酸甘薯淀粉酯的最佳工艺条件为:苹果酸与淀粉质量比0.57,苹果酸p H2.0,反应时间6 h,反应温度160℃。在最佳条件下苹果酸甘薯淀粉酯的取代度可达0.354。 

Optimization of development processing parameters of malic acid- modified starch by using RSM

In this study,sweet potato starch was reacted with malic acid to prepare modified starch with high degree of substitution( DS). Reaction conditions,which include malic acid and starch mass ratio,reaction temperature,p H and reaction time,were optimized by response surface methodology to obtain maximum DS. The optimizing reaction conditions were obtained using RSM.The optimum reaction conditions were found to be reaction at 160 ℃ and p H 2.0 for 6 h with a malic acid-to-starch ratio of 0.57( m / m),resulting in a DS as high as 0.354.