FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (18): 63-66.

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Optimization of Inulin Carboxymethylation by Response Surface Analysis

  

  • Received:2011-07-06 Revised:2012-07-08 Online:2012-09-25 Published:2012-09-07
  • Contact: Dan-Dan LI E-mail:dandan_jiejie@yahoo.com.cn

Abstract: In order to find optimal conditions for the the carboxymethylation of inulin, we investigated the effects of amount of NaOH used for alkalization reaction, alkalization time, amount of chloroacetic acid used for etherification, and etherification temperature and time on substitution degree of carboxymethyl inulin. Using Plackett-Burman design, we identified alkalization time, etherification temperature and chloroacetic acid amount as important conditions that influence substitution degree of carboxymethyl inulin. Response surface methodology was employed to optimize the important conditions. Optimal carboxymethylation of inulin was achieved by alkalization for 30 min and etherification with 2.96 g of chloroacetic acid per 6.8 g of inulin at 81 ℃. The substitution degree of the obtained carboxymethyl inulin was 0.66 ± 0.000167.

Key words: inulin, carboxymethylation, Plackett-Burman design, response surface methodology

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