羧甲基淀粉与凝胶性多糖交联特性研究  

Crosslinking characteristics of carboxymethyl starch with gelation polysaccharide

作　　者：刘亚伟[1] 曹立松[1] 李元丽[1] 谢军红[1] 刘洁[1] 刘晓杰[1] 武小辉[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与饲料工业》2014年第1期15-19,23,共6页Cereal & Feed Industry

基　　金：河南工业大学2012年研究生教育创新计划专项(项目编号:2012YJCX13)

摘　　要：主要研究了羧甲基淀粉与凝胶多糖交联的制备工艺和产物特性。以三偏磷酸钠为交联剂,羧甲基淀粉与凝胶多糖(海藻酸钠、魔芋胶和卡拉胶)进行交联。通过交联作用,改变淀粉糊的流变学特性。探讨了反应温度、反应时间、pH值、三偏磷酸钠用量和取代度(DS)对交联产品黏度的影响,并用红外光谱和流变仪测试研究了其结构和特性。The crosslinking preparation of carboxymethyl starch with gel polysaccharide and its characteristics were analyzed. Using sodium trimetaphosphate as crosslinking agent,carboxymethyl starch and gel polysaccharide （including sodium alginate, carrageenan and konjac gum） were crosslinked. The purpose of the crosslinking was to change the paste rheological properties. The effects of reaction time, temperature, pH, the amount of sodium trimetaphosphate and carboxymethyl starch substitution degree（DS） on the viscosity of crosslinking products were studied ,and were characterized bv FTIR and rheometer.

关 键 词：羧甲基淀粉 凝胶多糖 交联 特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]