潘春娇,方健,魏洁,蔡源春,陈艳萍,周佳乐.马铃薯淀粉疏水化改性研究[J].包装工程,2015,36(5):37-42,99.
PAN Chun-jiao,FANG Jian,WEI Jie,CAI Yuan-chun,CHEN Yan-ping,ZHOU Jia-le.Hydrophobic Modification of Potato Starch[J].Packaging Engineering,2015,36(5):37-42,99. |
| 马铃薯淀粉疏水化改性研究 |
| Hydrophobic Modification of Potato Starch |
| 投稿时间：2014-03-06 修订日期：2015-03-10 |
| DOI： |
| 中文关键词: 马铃薯淀粉 疏水化改性 交联法 氧化法 酯化法 |
| 英文关键词: potato starch hydrophobic modification cross-linking method oxidation method esterification method |
| 基金项目:北京高等学校青年英才计划 （YETP0761）；北京林业大学大学生创新创业计划 （X1310022042） |
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| 中文摘要: |
| 目的 通过正交实验找到淀粉疏水化改性的最佳实验方案和工艺条件。方法 利用氧化法、 交联法和酯化法对马铃薯淀粉进行疏水化改性； 利用正交设计助手（Ⅱ）3.1筛选出制备改性淀粉的最佳实验条件组合， 得到吸水率和黏度性能的最优方案为交联法； 用SPSS13.0进一步对交联法实验数据进行单因素分析和方差分析。结果 交联改性将马铃薯淀粉的吸水率降低了43.44%， 在液体石蜡中的黏度降低了 70.54%； 综合考虑吸水率和黏度等 2 个指标及实际可操作性， 得到最佳工艺条件：水浴温度为 55 ℃， pH 值为 11， 环氧氯丙烷和淀粉干基的质量比为 1.5∶100， 此时得到的疏水化改性淀粉吸水率为20.96%， 黏度为156 mPa·s。结论 制备疏水化改性淀粉的最佳方法为交联法， 并得到了最佳工艺条件， 为提高淀粉疏水化性能的研究提供了依据。 |
| 英文摘要: |
| To find the best experimental scheme and technological conditions for hydrophobic modification of potato starch. The experiment utilized oxidation, cross-linking and esterification methods for hydrophobic modification of potato starch. Orthogonal design assistant (II) 3.1 was used to screen the optimal combination of experimental conditions and the cross-linking method was found to be the best method after analyzing the water absorption and viscosity performance. SPSS13.0 was used to further analyze study the data coming from cross-linking experiments through single factor and variance analysis. After cross-linking modification, the water absorption rate of potato starch was decreased by 43.44%, and the viscosity in liquid paraffin was reduced by 70.54% . After overall consideration of water adsorption, viscosity and practical feasibility, the optimal process condition was determined to be: water bath temperature 55 ℃, pH 11, quality ratio of epoxy-chloropropane to dry basis of starch 1.5∶100. Under this process condition, the water absorption of the modified starch was 20.96%, and the viscosity was 156 mPa·s. The best method for hydrophobic modification of potato starch was the cross-linking method. The optimal process condition was obtained, which provided reference for the research on improving the hydrophobicity of starch. |
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