食品科学 ›› 2013, Vol. 34 ›› Issue (4): 17-22.

• 工艺技术 • 上一篇    下一篇

响应面法优化芭蕉芋淀粉磷酸单酯制备

黄弼晨,王正武   

  1. 上海交通大学农业与生物学院
  • 收稿日期:2011-11-28 修回日期:2013-01-03 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 王正武 E-mail:zhengwuwang@sjtu.edu.cn
  • 基金资助:
    国家自然科学基金项目;国家自然科学基金青年基金;科技部(中国农村技术开发中心)农业科技成果转化资金项目

Optimization of Phosphate Monoester of Canna edulis Ker Starch Based on Response Surface Methodology

  • Received:2011-11-28 Revised:2013-01-03 Online:2013-02-25 Published:2013-01-29
  • Contact: Wuwang Zheng E-mail:zhengwuwang@sjtu.edu.cn

摘要: 用响应面法设计实验方案,以一定摩尔比例的NaH2PO4与Na2HPO4作为酯化剂对芭蕉芋淀粉进行酯化改性,研究了不同因素对芭蕉芋淀粉磷酸单酯结合磷含量的影响。结果表明,酯化剂摩尔比、磷酸盐与淀粉质量比、反应时间和pH值影响效果均显著,而反应温度的影响效果不大。影响程度为酯化剂摩尔比﹥﹥反应时间﹥﹥pH值﹥磷酸盐与淀粉质量比﹥反应温度,所得到的最优化条件为:nNaH2PO4: nNa2HPO4(酯化剂摩尔比)=1:0.4,w磷酸盐:w淀粉(质量比)=1.66:1,反应温度为139.86℃,反应时间为2h,pH=5.5,在此条件下所得产品结合磷含量为0.506%。

Abstract: Response surface methodology was employed to study linked phosphorous(LP) content of phosphate monoester of Canna edulis Ker starch by phosphorylation with monosodium orthophosphate and disodium hydrogen phosphate. The results showed that the molar ratio of NaH2PO4 to Na2HPO4, weight ratio of phosphate sodium to starch, reaction time and pH all had a marked effect on LP content, while the reaction temperature had a less significant effect. And the influence degree of those factors were as follows: molar ratio of NaH2PO4 to Na2HPO4﹥﹥reaction time﹥﹥pH﹥weight ratio of phosphate sodium to starch﹥reaction time. The optimal reaction conditions obtained were NaH2PO4 to Na2HPO4 molar ratio of 1:0.4, phosphate sodium to starch weight ratio of 1.66:1, reaction temperature of 139.86℃, reaction time of 2h and pH of 5.5. LP content experimentally obtained were 0.506%.

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