采用挤压法研究了三偏磷酸钠交联木薯淀粉的制备工艺。探讨螺杆转速、出料温度、水分质量分数、三偏磷酸钠质量分数、NaOH质量分数对交联度(即沉降体积)的影响,并对影响因素进行了正交优化。优化得到影响沉降体积因素的主次顺序为螺杆转速>水分质量分数>出料温度>三偏磷酸钠质量分数。适宜工艺条件为:出料温度110℃,螺杆转速150 r/min,水分质量分数35%,三偏磷酸钠质量分数0.8%,NaOH质量分数0.45%。在此交联条件下得到的交联木薯淀粉的沉降体积可以达到0.62 mL。

The preparation of cassava cross-linked starch using sodium trimetaphosphate as the cross-linking agent by extrusion was studied.Effects of screwing speed,reaction temperature,moisture content,content of sodium trimetaphosphate and sodium hydroxide on degree of cross-linking were studied.After the optimization operation,the most significant factor for sedimentation volume was the screwing speed,followed by moisture content,barrel temperature,and sodium trimetaphosphate.The optimum technology conditions are:barrel temperature 110 ℃,screwing speed 150 r/min,moisture content 35%,sodium trimetaphosphate content 0.8%,sodium hydroxide content 0.45%.Under this cross-linking condition,the sedimentation volume of cross-linked cassava starch reached to 0.62 mL.