水相中羧甲基淀粉的制备研究  

作　　者：田树田[1] 刘亚伟[1] 王恺[1] 李书华[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州市450052

出　　处：《淀粉与淀粉糖》2006年第4期20-23,共4页Starch & Starch Sugar

摘　　要：本文以玉米淀粉为原料，采用酸化-醚化复合变性的方法在水相中制备高取代度低粘度羧甲基淀粉（CMS）．棵讨了酸化时间、液固比、NaOH用量、ClH2COOH用量、醚化反应时间、反应温度对美甲基化过程的影响。研宛发现，对原淀粉进行酸化，可以在不增加其它反应试剂用量的基础上提高产物的取代度，但是酸化时间不应过长。同时得到了其它单因素变化时各自对产物取代度的变化趋势，为进一步优化反应条件提供了依据。In this article,high DS and low viscoaity carboxymethyl starch was prepared in aqueous media through the reaction between corn starch with acidification and etherealization, the effect of acid treatment time, liquor/solid ratio,the amount of sodium hydroxide, the amount of monochloroacetic acid, etherealization time, and reaction temperature on the carboxyrnethylation process was discussed. It shows that DS increases through prolonging the acid treatment time but without adding additional reactant agents, but the duration of acid treatment should be in a proper range. The effect of other factors on the DS was also obtained,which laid good foundation for further optimizing process conditions.

关 键 词：玉米淀粉 美甲基淀粉(CMS) 水相 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]