交联-羧甲基木薯淀粉的合成及性质研究  

Preparation and Property of Cross-Linked Carboxymethyl Starch from Cassawa

作　　者：袁怀波[1] 曹树青[1] 王步强[1] 陈宗道[2] 

机构地区：[1]合肥工业大学生物与食品学院,合肥230009 [2]西南大学食品科学学院,重庆400716

出　　处：《中国粮油学报》2007年第5期62-66,共5页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省高等学校青年教师科研资助计划项目(2006iq1023)

摘　　要：以木薯淀粉为原料,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并确定交联-羧甲基复合变性淀粉合成工艺的最佳条件。与原木薯淀粉相比,交联-羧甲基反应后产物黏度增大,膨胀凝固性、热稳定性、透明度得到改善。红外光谱分析发现,在1 008-1 164cm^-1的吸收峰强度加强,证实在淀粉中引入了羧甲基。差示扫描量热分析表明,交联-羧甲基淀粉有较高的糊化温度,且更易糊化。The cross -linking carboxymethyl double modified starch （CCMS） was prepared from the cassawa starch composed with 2 - chloroacetic acid 3 - chlorol, 2 - epoxypropare and catalyzed with alkaline. The preparation conditions were optimized. Compared with the native starch, CCMS shows higher viscosity, gel transparency, and thermo-stability. The FI＇IR results show that the peak at 1008 -1164cm^-1 is enhanced, indicating the groups of carboxymethyl have been introduced into the starch molecules. The DSC results indicate that the cross -linked carboxymethyl starch has a higher gelation temperature and can be gelated more easily.

关 键 词：木薯淀粉 交联-羧甲基 理化性质 结构表征 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]