马铃薯羧甲基淀粉钠的制备研究  

THE STUDY ON CARBOXYMETHYL STARCH PREPARATION

作　　者：徐忠[1] 

机构地区：[1]黑龙江商学院

出　　处：《哈尔滨师范大学自然科学学报》2001年第1期81-85,共5页Natural Science Journal of Harbin Normal University

摘　　要：羧甲基淀粉是重要的变性淀粉之一 ,用途广泛 .本文以马铃薯为原料 ,用乙醇溶剂法制备了马铃薯羧甲基淀粉钠 ,研究了氯乙酸、氢氧化钠、反应时间、反应温度、乙醇浓度、乙醇溶液体积等因素对反应的影响 .以粘度为目标 。Starch with great prospects of application. in the present investigation carboxymethyl potato starch has been prepared by the alcohol medium method. The effect of the volume and concentration of the ethyl alcohol, sodium hydroxide concentration, monochloroacetic acid concentration, reaction temperature and reaction time have been studied. The orthogonal experiment was employed to detormine the optimum technology conditions.

关 键 词：马铃薯淀粉 羧甲基化 粘度 制备 马铃薯羧甲基淀粉 钠 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]