高取代度甘薯羧甲基淀粉的制备研究  

Preparation of Sweet Potato Carboxymethyl Starch of High Degree of Substitution

作　　者：姜绍通[1] 黄静[1] 潘丽军[1] 罗建平[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230069

出　　处：《食品科学》2002年第10期33-36,共4页Food Science

基　　金：安徽省"九五"攻关重点项目(9911005)

摘　　要：羧甲基淀粉是一种阴离子淀粉醚,在食品及其它行业中有着广阔的应用前景。本文研究以甘薯淀粉、氯乙酸为原料,乙醇为介质,用NaOH水溶液为酸接受剂,采用二次加碱法,经羧甲基化作用制得粉末状的高取代度、高粘度的羧甲基淀粉钠(CMS),并讨论了影响产品质量的各种因素。研究结果表明,甘薯CMS在制备条件满足AGU:NaOH:ClCH2COOH为1∶1.4∶0.8,反应温度为45℃,反应时间为3h的情况下,其取代度可达1.0以上。Carboxymethyl Starch(CMS)is a kind of anion starch ether,which has been widely used in many fields,especially in the food industry.In this paper,a kind of CMS with high degree of substitution and high viscosity was produced from sweet potato starch by using chloroactic acid,accompanied with ethanol as reaction solvent and sodium hydroxide as proton acceptor.Different factors influencing.The synthesis of CMS were systematically analyzed.

关 键 词：甘薯淀粉 羧甲基淀粉 取代度 制备条件 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]