超声波法制备木薯氧化淀粉研究 preparation of oxidized cassava starch with ultrasound.pdfVIP

1314ls05-19 48 粮食与油脂 2014 年第 27 卷第 5 期 超声 波法制备木薯氧化淀粉研究 胡爱军，安莉莉，郑　捷，李　立，孟　欣 （天津科技大学食品工程与生物技术学院，食品营养与安全省部共建教育部重点实验室，　天津　300457 ） 摘　要：该 实验通过超声法制备木薯氧化淀粉 ，研 究 了在超声波作 用下，超声波功率、超声时间、 温度、pH 、次氯酸钠有效氯用量对氧化淀粉羧基含量的影响 ，并进行 了工艺优化 ，结果表 明：有效 氯浓度对羧基含量的影响最大，木薯氧化淀粉的超声法制备最佳工艺为 ：反应 pH 8、超声功率 300 W 、超声时间 100 min 、反应温度 35 ℃，有效氯用量 5%，此条件下制备的木薯氧化淀粉的的羧基含 量是 0.891 2%。利用超声波制备氧化淀粉不仅可以节省反应时间，而且节省有效氯用量。同样条 件下，超声法制备的木薯氧化淀粉的羧基含量明显高于非超声法。 关键词：淀粉 ；木薯；氧化 ；超声波 Preparation of oxidized cassava starch with ultrasound HU Ai-jun ，AN Li-li ，ZHENG Jie ， LI Li ，MENG Xin （Key Laboratory of Food Nutrition and Safety Ministry of Education ，College of Food Engineering and Biotechnology ，Tianjin University of Science Technology ，Tianjin 300457 ，China ） Abstract ：Oxidized cassava starch （OCS ）was prepared with ultrasound in this work. The effects of sodium hypochlorite ，treatment time ，temperature ，pH and ultrasound power on the carboxyl content of OCS were investigated ，as well as the technological conditions optimization. The experimental results revealed that active chlorine concentrations had the greatest impact on carboxyl content of OCS，and the optimal reaction conditions were as follows ：pH 8，reaction for 100 min ，temperature at 35 ℃， ultrasound power at 300 W ，5% active chlorite concentration. Under above conditions ，the carboxyl content of OCS was 0.891 2%. Ultrasound can reduce not only reaction time but also the usage of active chlorine. At the same reaction conditions ，the carboxyl content of OCS with ultrasound was obviously higher than that without ultrasound. Key words ：starch ；cassava ；oxidation ；ultrasound 1008―9578（2014）04―0048―03