Preparation of Rice Starch Microspheres

doi:10.7506/spkx1002-6630-200912007

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12): 57-60.doi: 10.7506/spkx1002-6630-200912007

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Preparation of Rice Starch Microspheres

XU Zhong1，WEI Ning1,*，LI Qiang2，FAN Li-hua1

(1. College of Food Engineering, Harbin Commercial University, Harbin 150076, China；
2. Heilongjiang Food Quality Supervision and Inspection Station One, Harbin 150010, China)

Received:2008-09-22 Online:2009-06-15 Published:2010-12-29
Contact: WEI Ning1,*， E-mail:guozili840227@163.com

Abstract

Abstract:

Rice starch microspheres were synthesized by inverse suspension polymerization, with epichlorohydrin as the crosslinker, Span 60 as the emulsifier and soybean oil as the oil phase. Four key factors affecting the synthesis, including starch concentration, oil/water ratio, and amounts of emulsifier and cross-linker, were optimized by orthogonal test design. Results showed that their optimal levels were 25%, 3:1, 0.5 g and 2.0 ml, respectively, and under the conditions the average particle size of the starch microspheres obtained was 13.73 μm.

Key words: rice starch, microsphere, inverse suspension polymerization

CLC Number:

TS235.1

XU Zhong1，WEI Ning1,*，LI Qiang2，FAN Li-hua1. Preparation of Rice Starch Microspheres[J]. FOOD SCIENCE, 2009, 30(12): 57-60 https://doi.org/10.7506/spkx1002-6630-200912007

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Preparation of Rice Starch Microspheres

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