| 羧甲基马铃薯淀粉的制备工艺及其特性研究 |
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| 引用本文： | 雷宇飞,张盛贵.羧甲基马铃薯淀粉的制备工艺及其特性研究[J].甘肃农业大学学报,2011(4):118-123,128. |
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| 作者姓名： | 雷宇飞 张盛贵 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院; |
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| 基金项目： | 甘肃省教育厅项目(0602B-05) |
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| 摘 要： | 通过单因素以及正交试验,研究了马铃薯淀粉羧甲基化改性的最佳条件以及羧甲基化改性对马铃薯淀粉性质的影响.结果表明:在淀粉乳浓度为16％的条件下,一氯乙酸与淀粉(干基)的质量比为0.110,氢氧化钠与淀粉的质量比为0.090,温度为45℃,醚化反应时间为6h时,取代度为0.841 5；各因素影响的顺序为:反应温度＞氢氧化钠...
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| 关 键 词： | 马铃薯 淀粉 羧甲基化 红外光谱 热重分析 |
Preparation and characteristics of carboxymethyl potato starch |
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| LEI Yu-fei,ZHANG Sheng-gui.Preparation and characteristics of carboxymethyl potato starch[J].Journal of Gansu Agricultural University,2011(4):118-123,128. |
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| Authors: | LEI Yu-fei ZHANG Sheng-gui |
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| Institution: | LEI Yu-fei,ZHANG Sheng-gui(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China) |
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| Abstract: | The optimum parameters for preparation of carboxymethylated potato starch and its properties were studied.The result of orthogonal experiments showed that the highest DS could be achieved 0.841 5 under the condition as starch solution 16%,mass ratio of chloracetic acid and starch 0.11,mass ratio of NaOH and starch 0.09,temperature at 45 ℃,and reaction time for 6 h.Among the factors,the effect was decreased in the following order:temperature>sodium hydroxide>reaction time>chloroacetic acid.The carboxymethyl starch had a lower level of the viscosity in strong acid or alkali medium;however,the viscosity kept a higher level in neutral or bias-neutral medium.The viscosity gradually decreased with the temperature increasing.And carboxy methylation significantly improved the transparency of potato starch. |
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| Keywords: | potato starch carboxymethyl IR TGA |
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