乙醇溶剂法制备羧甲基马铃薯淀粉及特征分析  

Preparation of Carboxymethyl Potato Starch with Ethanol Method and Product Characterization

作　　者：王鲁峰[1] 魏鹏娟[1] 缪文华[1] 徐晓云[1] 傅虹飞[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2009年第10期70-74,共5页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省农业科技创新团队项目(特色风味农产品加工工业化关键技术研究与装备创新)(No.2007620)

摘　　要：以乙醇为溶剂通过单步反应和多步反应制备了羧甲基马铃薯淀粉,并采用红外光谱、X-衍射、热重分析、扫描电镜1、3C核磁共振、紫外扫描对产品进行了分析。单步反应时取代度可以达到0.75,反应效率75%,多步反应时取代度可以达到1.06,反应效率35.3%。分析显示:淀粉微观结构发生了显著变化,结晶度大幅下降,热稳定性上升,取代位点主要分布在C-2、C-6位点上,C-3位点取代度很小,产品溶液在可见光区的透光性相对于原淀粉有极大提高。Carboxymethyl potato starch was synthesized using ethanol as solvent by single and multi-step processes,and the products were analyzed with infra-red spectra,X-ray diffractogram,thermogravimetric analysis,scanning electronic microscopy,13C-NMR and UV scanner.Results： DS of 0.75 and RE of 75% is the record of the single-step process,while DS of 1.06 and RE of 35.3% is that of the multi-step process.The microstructure of the starch produced dramatically varies after the carboxymethylation;the crystallization degree decreases greatly and thermal stability increases. The substituent occurs mainly at C -2 and C -6 while the substituent of C -3 is neglectable. The transmission of visible light of the carboxymethyl starch solution is much better than the original potato starch.

关 键 词：羧甲基马铃薯淀粉 取代度 特征分析 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]