Study on the preparation process of cross-linked porous cassava starch

3rd International Conference on Energy Materials and Environment Engineering

能源学;生态环境科学

Yin, Xiulian^1 ; You, Qinghong^1 ; Wan, Miaomiao^1 ; Zhang, Xuejuan^1 ; Dai, Chunhua^1

Huaiyin Institute of Technology, School of Life Science and Food Engineering, Huaian, Jiangsu

223003, China^1

关键词: Cassava starch;    Cross linking agents;    Orthogonal design;    Porous starches;    Preparation process;    Reaction temperature;    Substrate concentrations;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/61/1/012132/pdf
DOI  :  10.1088/1755-1315/61/1/012132

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Using cassava starch as raw material, preparation process of porous cross-linked cassava starch was studied. Using TSTP as cross-linking agents, Orthogonal design was applied for the optimization of cross-linked porous starch preparation process. The results showed that the opitmal conditions of cross-linked porous cassava starch were as follows: reaction temperature 45°C, reaction time 20 h, 1% of the amount of the enzyme, the enzyme ratio of 1:5, pH 5.50, substrate concentration of 40%.