【摘要】 以马铃薯淀粉为原料,吸水率为评价指标,采用微波辅助方法,研究不同因素对柠檬酸淀粉酯吸水率的影响,单因素实验显示,pH值、反应温度、反应时间、酯化剂添加量、微波功率和微波时间均对柠檬酸淀粉酯的吸水率产生影响。在单因素实验的基础上选取4个主要因素进行响应面实验,结果表明:当pH值为3.48、反应温度126℃、反应时间6.0 h、微波时间7 min、酯化剂添加量15%、微波功率640 W时,制得的柠檬酸淀粉酯吸水率为760.83%,与预测值764.771%的相对误差为0.518%,差异不显著,回归模型拟合良好。更多还原

【Abstract】 It is known from single factor test that reaction temperature,reaction time,pH value,concentration of citric acid,microwave time and microwave power all affect the water absorption ratio of the citrate starch. Four main factors was selected to carry out the response surface methodology analysis baesd on the single factor test. The results show that at the following conditions:pH 3.48,reaction temperature 126 ℃,reaction time 6.0 h,microwave reaction time7 min,addition amount of citric acid 15% and reaction of microwave power 640 W,the water absorption ratio of the prepared citrate starch reaches 760.83%. The relative error is 0.518%compared with predicted value 764.771%. There is no significant deference between the predicted and the experiment value,which indicates that the degree of fitting was good.更多还原