小麦氧化淀粉制备工艺及性质研究

以过氧化氢为氧化剂、硫酸亚铁溶液为催化剂、氧化淀粉糊液黏度为评价指标,通过单因素和正交试验,研究了过氧化氢浓度、催化剂浓度、反应时间等对黏度的影响。结果表明:随过氧化氢用量、反应时间和催化剂浓度的增加,淀粉的黏度逐渐变小;小麦氧化淀粉的最佳生产工艺为过氧化氢浓度为18%,催化剂浓度为0.006mol/L,反应时间为90min。

Acid hydrolysis preparation wheat modified starch process and character

Through taking hydrogen peroxide as oxidant and Fe2SO4 as catalyst,viscidity of the starch paste as test index.The influence of dosage of hydrogen peroxide,reaction time,catalyst amount to the viscosity of the starch paste were studied by single factor and orthogonal experiments.The first result showed that along with the increase of dosage of hydrogen peroxide,reaction time and catalyst amount,the viscidity of starch decreased gradually.The second result showed that through the use of hydrogen peroxide of wheat starch for viscosity,the optimum condition of preparing:the oxidant amount was 18 %,catalyst amount was 0.006 mol/L,the reaction time was 90 min.