Abstract
In order to find optimal conditions for the preparation of cross-linked inulin, the effects of inulin concentration, cross-linking agent dosage, pH, reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment. The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis. The result showed that the concentration of inulin, cross-linking agent dosage, pH and reaction time had significant effects on cross-linking degree of cross-linked inulin. The optimal conditions were the concentration of inulin 4.63%, cross-linking agent dosage 12.04 g/100 g, pH 10.19 and reaction time 3.59 h. Under the optimum conditions, the cross-linking degree of cross-linked inulin was 0.013 7±0.001 2, which was well consistent with the predicted value of 0.014 0. It can be found that the average degree of polymerization of cross-linked inulin increased and it has higher viscosity，larger average particle size, lower solubility and better gel properties compared with inulin, that means cross-linked can well improve the food texture and rheological properties.
Publication Date
7-28-2018
First Page
186
Last Page
193
DOI
10.13652/j.issn.1003-5788.2018.07.039
Recommended Citation
Xiaohan, MA; Xiong, LIU; Jing, DENG; Dan, ZHAO; Junqing, TIAN; and Tiantian, ZHAO
(2018)
"Optimization on preparation of cross-linked inulin by response surface analysis and its physic ochemical properties,"
Food and Machinery: Vol. 34:
Iss.
7, Article 39.
DOI: 10.13652/j.issn.1003-5788.2018.07.039
Available at:
https://www.ifoodmm.cn/journal/vol34/iss7/39
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