机械活化木薯淀粉制备交联淀粉研究-广西大学.pdfVIP

04ls03-05 2012 年第 3 期 粮食与油脂 13 机械 活化木薯淀粉 制备 交联淀粉研 究 谭义秋 1 ，慕光杉 1 ，韦良兴 1 ，黄祖强 2 （1. 广西民族师范学院，　广西崇左　532200 ； 2. 广西大学化学化工学院，　广西南宁　530004 ） 摘　要 ：采用搅拌球磨机对木薯淀粉进行机械活化，以活化60 min 木薯淀粉为原料、环氧氯丙烷 为交联剂制备交联淀粉；探讨机械活化时间、反应时间、反应温度、交联剂用量、体系pH 值对木薯 淀粉交联反应影响，通过正交实验优化制备条件。结果表明，机械活化对木薯淀粉交联反应有显著 强化作用；最优制备条件为：反应时间80 min 、反应温度35 ℃、pH= 10、环氧氯丙烷用量0.10 ml ； 在此条件下，制得交联淀粉沉降积为0.226 ml。 关键词 ：机械活化；木薯淀粉；交联淀粉 Studies on preparation of cross-linking starch from mechanical activated cassava starch 1 1 1 2 TAN Yi-qiu ，MU Guang-shan ，WEI Liang-xing ，HUANG Zu-qiang （1. Guangxi Normal University for Nationalities ，Guangxi Chongzuo 532200 ，China ； 2. School of Chemistry and Chemical Engineering ，Guangxi University ，Guangxi Nanning 530004 ，China ） Abstract ：The cross–linking starch was prepared from cassava starch ，mechanically activated for 60 min by a stirring–type ball mill ，as the starting material ，epichlorohydrin as cross–linker. The effects of mechanical activation time ，reaction time ，reaction temperature ，croos–linking agent amount and pH on the cross–linking reation of cassava starch were investigated ，and the preparation process of cross– linking starch with orthogonal experiment was studied. The results indicated that mechanical activation considerably enhanced the cross–linking reation of the cassava starch ，and the optinal condition was reaction time 80 min ，reaction temperature 35 ℃，pH 10 ，epichlorohydrin amount 0.10 ml. The sedimentation number of cross–linking starch was 0.226 ml under this preparation condition. Key words ：mechanical activ