高取代度羧甲基淀粉的理化性质  

Physicochemical Properties of Highly-Substituted Carboxymethyl Starch

作　　者：张本山[1] 郭陈锋 李为民[1] 汪建平 ZHANG Ben-shan GUO Chen-feng LI Wei-min WANG Jian-ping(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China Technical Center, Glorystar Chemicals （Guangzhou） Co. , Ltd. , Guangzhou 510450, Guangdong, China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广州市高士实业有限公司工程技术中心,广东广州510450

出　　处：《华南理工大学学报（自然科学版）》2017年第3期111-116,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金联合基金资助项目(U1203181);广州市对外科技合作项目(201508030020)~~

摘　　要：以原玉米淀粉为原料,在醇相中制备了高取代度羧甲基淀粉,采用红外光谱仪、扫描电镜、X射线衍射仪、DV-I Prime旋转黏度仪和紫外分光光度计对其理化性质进行了测定和分析,并与原玉米淀粉进行比较.结果表明:原玉米淀粉分子上成功接入了羧甲基官能团,而且取代度大于1.0;羧甲基淀粉颗粒发生膨胀,裂纹明显,表面粗糙,颗粒中心出现大的爆裂孔;羧甲基淀粉的结晶结构被破坏,甚至结晶区消失;羧甲基淀粉透明度和冻融稳定性远远优于原玉米淀粉,而且取代度越高透光率和冻融稳定性越好.Firstly, carboxymethyl starches （CMS） with high degree of substitution （DS） were prepared from native com starch via a reaction in aqueous alcohol. Secondly, the physicochemical properties of the prepared starches were measured and analyzed by means of FT-IR, SEM, XRD, DV-I Prime rotary viscometry and ultraviolet spec-trophotometry, which were then compared with those of native com starch. The results indicate that （1） after the reaction, native com starch is successfully carboxymethylated with a DS of more than 1. 0, and starch granules are rough, swollen and cracked, with huge burst holes in the their center; （ 2 ） the crystalline sharp peaks of CMS damage and even disappear after the carboxymethylation; and （3） in comparison with native com starch, CMS pos-sesses much better transparency and freeze-thaw stability that are both positively related to DS.

关 键 词：羧甲基淀粉 取代度 理化性质 

分 类 号：TS201.1[轻工技术与工程—食品科学]