交联甘薯羧甲基淀粉的制备及影响因素的研究  

A Study on Preparation and Effect Factors of Cross-linked Carboxymethyl Starch from Sweet Potato

作　　者：叶永铭[1] 陈福玉[1] 吴斌[1] 李沐森[1] 

机构地区：[1]吉林农业科技学院,吉林吉林132101

出　　处：《粮食与饲料工业》2008年第4期15-17,共3页Cereal & Feed Industry

摘　　要：以甘薯淀粉为原料,用乙醇作溶剂,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。研究了氢氧化钠、氯乙酸、反应温度、反应时间、乙醇用量等因素对反应的影响。以取代度为目标,用正交实验法确定了交联-羧甲基复合变性甘薯淀粉合成工艺的最佳条件为:反应温度50℃,反应时间4h,配料比m(淀粉):m(氯乙酸):m(氢氧化钠)=1:0.48:0.52,在该优化条件下,交联甘薯羧甲基淀粉取代度(DS)达0.75。The cross-linked carboxymethyl modified starch was prepared by the sweet potato starch taken as raw materials, the alcohol used as solvent, epichlorohydrin used as cross linked agent, chloroacetic acid used as carboxy methylation reagent. The effects of sodium hydroxide, choroacetic acid, reaction temperature and reaction time, mass fraction and volume of alcohol solution etc on preparation were studied. Taking the degree of substitution as an object, an orthogonal experiment was conducted to determine the following optimum process conditions for preparing the cross-linked carboxymethyl modified starch： reaction temperature 50℃ and reaction time 4 h, mixture ratio m （starch）：m （chloroacetic acid）：m （sodium hydroxide） = 1：0, 48：0.52. Under the optimum conditions, the degree of substitution （DS） of cross-linked carboxymethyl sweet potato starch reached 0.75.

关 键 词：甘薯淀粉 交联-羧甲基 取代度 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]