交联-羧甲基红薯淀粉的制备及性质研究  

The Preparation and Property of Crosslinked Carboxymethyl Starch from Sweet Potato

作　　者：袁怀波[1] 马女原 焦浩[1] 陈宗道[3] 

机构地区：[1]合肥工业大学生物与食品学院 [2]西华大学生物工程学院,成都610039 [3]西南大学食品科学学院,重庆400716

出　　处：《食品与发酵工业》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)

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.

关 键 词：红薯淀粉 交联-羧甲基 理化性质 结构表征 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]