羧甲基甘薯淀粉钠的理化特性研究  

Study on physico-chemical characteristics of carboxymethyl starch sodium

作　　者：郑桂富[1] 吴玲玲[1] 王永斌[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《食品工业科技》2014年第7期123-125,177,共4页Science and Technology of Food Industry

基　　金：安徽省高校自然科学研究项目(KJ2012A194);蚌埠学院工程研究中心项目(BBXYGC2011A01)

摘　　要：通过与甘薯淀粉相比较,研究了不同取代度羧甲基甘薯淀粉钠的理化特性,包括:粘度的测定;不同温度、不同pH及电解质(NaCl)和非电解质(蔗糖)存在下的粘度曲线及冻融稳定性;颗粒形貌和X-射线分析。结果表明:羧甲基甘薯淀粉钠比天然淀粉具有较高的粘度,电解质(NaCl)和非电解质(蔗糖)的存在,影响其水溶液的粘度,羧甲基甘薯淀粉钠几乎没有凝胶性能,颗粒形貌及晶体结构与甘薯淀粉相比均发生较大变化。By comparison with original sweet potato starch, the physico-chemical characteristics of sodium carboxymethyl sweet potato starch（CMS-Na）with different degrees of substitution were studied in this paper. Studies and analysis included the followings ：the viscosity determination ,viscosity curves for different temperature and pH,and with the existence of different concentration of electrolyte （NaCI）and non-electrolyte（sucrose）, the freezing stability,the grain shape and X-ray analysis.The results indicated that the viscosity of CMS-Na was higher than original sweet potato starch, the existence of electrolyte （NaCI）and non- electrolyte （sucrose） influenced the viscosity of CMS-Na greatly,the gel intensity of CMS-Na was weak and great changes had taken place in the shape and crystal structure of CMS-Na.

关 键 词：甘薯 淀粉 羧甲基淀粉钠 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]