摘要
以红薯淀粉为原料,用环氧氯丙烷作交联剂,氯乙酸作羧甲基化试剂,合成交联-羧甲基复合变性淀粉。确定了交联-羧甲基复合变性红薯淀粉合成工艺的最佳条件——反应温度55℃,反应时间4 h,配料比m(淀粉)∶m(氯乙酸):m(NaOH)=1∶0.48∶0.44。交联-羧甲基复合变性红薯淀粉的粘度增大,糊化温度降低、糊化时间缩短、糊透明度得到改善。红外光谱分析证实在淀粉中引入了羧甲基。
The cross-linking carboxymethyl modified starch was prepared by sweet potato starch and 2- chloroacetic acid 3-chlorol, 2-epoxypropare eatalyzing with alkaline. The optimum conditions were determined. Compared with native starch, CCMS showed higher viscosity, better paste transparency and phycial-chemical behavior. CCMS possess the stronger environment adaptability with good and applied function. The FTIR results showed the group of carboxymethyl had been induced in starch molecule.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第12期69-72,共4页
Food and Fermentation Industries
基金
安徽省高等学校青年教师科研资助计划项目(No.2006iq1023)
关键词
红薯淀粉
交联-羧甲基
理化性质
结构表征
Sweet potato starch, cross-linking carboxymethyl, property,structure characterization
