【摘要】 微孔淀粉是具有重大应用价值的新型变性淀粉,根据淀粉酸变性的反应机理,采用一次回 归正交试验,研究了硫酸用量、反应温度、反应时间、尿素用量等因素对酸变性微孔淀粉性能的影 响,并用红外光谱对产品的结构进行了表征。以产品对酶变性微孔淀粉样品的流度偏差为指标,得 到了酸法制备微孔淀粉的最优化工艺条件:5％的稀硫酸用量为2mL／g淀粉,反应温度为40℃,反 应时间为4h,尿素用量为0．75g／g淀粉。更多还原

【Abstract】 The pore starch is new modified starch which has the significant application value. In this paper, the effects of process conditions such as the dosage of sulfuric acid added to the reaction system,reaction temperature, reaction time and the dosage of urea on the properties of acid modified pore starch were investigated by primary regressive orthogonal experiment based on the reaction mechanism of starch denatured in acid condition. The structure of product was characterized by infrared (IR) spectrum. The optimal conditions were obtained by analyzing the relative fluidity of the sample and the product: the dosage of sulfuric acid is 2 ml/g starch, the temperature is 40℃, the reaction time is 4 h and the dosage of urea is 0.75 g/g starch.更多还原