木薯交联羧甲基淀粉的性质研究(Ⅰ)  

Properties of cassava cross-linked carboxymethylated starch(Ⅰ)

作　　者：谭义秋[1] 黄祖强[2] 农克良[1] 

机构地区：[1]广西民族师范学院,广西崇左532200 [2]广西大学化学化工学院,广西南宁530004

出　　处：《粮食与饲料工业》2013年第1期27-29,33,共4页Cereal & Feed Industry

基　　金：广西自然科学基金资助项目(2010GXNSFA013049);广西高校优秀人才资助计划项目(桂教(2011)40号);广西高等学校重点资助科研项目(201202ZD094);广西民族师范学院重点科研基金资助项目(XYZD2011002)

摘　　要：采用搅拌球磨机对木薯淀粉进行机械活化,以活化60min的木薯淀粉为原料,环氧氯丙烷为交联剂,一氯乙酸钠为醚化剂制备交联羧甲基淀粉,对交联羧甲基淀粉的溶解度,糊的透明度、冻融稳定性、抗老化、抗酸、抗剪切等性质进行研究。结果表明,相对于交联淀粉,交联羧甲基淀粉的溶解度增大、糊的透明度增大;相对于羧甲基淀粉,交联羧甲基淀粉的溶解度减小,糊的透明度降低;相对于交联淀粉和羧甲基淀粉,交联羧甲基淀粉糊的冻融稳定性、抗老化、抗酸和抗剪切能力增强。The cross-linked carboxymethylated starch was prepared by cassava starch, mechanically activated for 60 min by a stirring-type ball mill, as a starting material, epichlorohydrin as cross-linked agent, and sodium chloroacetate as etherifying a- gent. The properties of the cross-linked carboxymethylated starch, such as solubility, transparency, freeze-thaw stability, anti- retrogradation ability, anti-acid ability and anti-shearing ability, were studied. The results showed that solubility and transpar- ency of the cross-linked carboxymethylated starch increased compared to the cross-linked starch; solubility and transparency of the cross-linked carboxymethylated starch decreased compared to carboxymethylated starch; and the freeze-thaw stability, anti- retrogradation ability, anti-acid ability, and anti-shearing ability of the cross-linked carboxymethylated starch were enhanced compared to the cross-linked starch and carboxymethylated starch

关 键 词：木薯淀粉 机械活化 交联羧甲基淀粉 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]