高取代度羧甲基淀粉的制备和性质研究  

Study on the Preparation and Properties of Carboxymethyl Starch with High Degree of Substitution

作　　者：刘桂香[1] 

机构地区：[1]苏州农业职业技术学院食品系,江苏苏州215008

出　　处：《食品研究与开发》2011年第2期28-31,共4页Food Research and Development

摘　　要：对高取代度羧甲基淀粉(CMS)的生产工艺和不同取代度产品的性质进行研究。结果表明:高取代度CMS生产的工艺参数为:一氯乙酸/淀粉(摩尔比)0.9,NaOH/淀粉(摩尔比)1.8,温度55℃,时间3h,水分质量分数20%。CMS糊黏度高、透明度好,且随着取代度的增加,其糊透明度随之增大,但CMS糊对盐和酸的耐受力较低。The processing technique and properties of carboxymethyl starch （CMS） with high degree of substitution （DS） were studied. The results indicated that the optimum technology parameters of CMS with high DS were obtained as follows： the mol rate of chloroacetic acid and starch was 0.9, the mol rate of sodium hydroxide and starch wasl.8, the reaction temperature was 55 ℃ the reaction time was 3 h, and the mass fraction of water was 20 %. The paste of CMS showed fine properties of higher viscosity and transparency. The higher the DS, the stronger the transparency of CMS paste. But the salt resistance and acid resistance of CMS paste were lower.

关 键 词：羧甲基淀粉 高取代度 制备 性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]