摘要
为了改善瓜尔胶性能,拓宽其应用范围,对瓜尔胶进行交联改性。以瓜尔胶为原料、三氯氧磷为交联剂、氢氧化钠为催化剂、乙醇为溶剂,对交联瓜尔胶的制备工艺进行了研究。考察反应温度、反应时间、三氯氧磷用量和pH值对交联瓜尔胶沉降积的影响。在单因素试验基础上,利用响应面法优化瓜尔胶交联工艺参数。结果表明,影响瓜尔胶交联主次顺序依次为:三氯氧磷用量、反应时间、反应温度、pH值。制备交联瓜尔胶的最佳工艺条件为反应时间75 min、反应温度33℃、三氯氧磷用量1.2%、pH 11.5,此条件下沉降积为1.03 mL。
Guar gum was modified by the cross-linking in order to improve its properties and broaden its applications. The technology conditions for preparing the cross-linked guar gum were explored by using guar gum as the raw materials, phosphorous oxychloride as a cross-linking agent, sodium hydroxide as a catalyst and ethanol as a solvent. The effects of the reaction temperature, reaction time, amount of phosphorous oxychloride and pH on the sedimentation volume of the cross- linked guar gum were investigated. On the basis of one-factor-at-a-time design, the response surface methodology was used to optimize the process parameters of the cross-linking. The order for influencing the guar gum cross-linking from primary to secondary was as follows： the amount of phosphorous oxychloride, reaction time, reaction temperature and pH. The best reaction conditions for preparing the cross-linked guar gum were： the amount of phosphorous oxychloride 1.2%, reaction time75 min, reaction temperature 33 ℃, pH 11.5. The sedimentation volume of the cross-linked guar gum was 1.03 mL under the optimal conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期132-136,共5页
Food Science
关键词
瓜尔胶
交联
三氯氧磷
制备
响应面法
guar gum
cross-linking
phosphorous oxychloride
preparation
response surface methodology
