高黏度荸荠羧甲基淀粉制备工艺的优化  

Optimization of Preparing Technolgy of Water Chestnut Carboxymethly Starch with High Viscosity

作　　者：曹凯光[1] 

机构地区：[1]南昌大学应用化学研究所,南昌330047

出　　处：《食品与发酵工业》2003年第1期53-56,共4页Food and Fermentation Industries

基　　金：江西省科技厅重点科技资助项目 (No .970 50 60 32 )

摘　　要：研究了以荸荠粉 (C6H9O4OH )为原料 ,采用乙醇溶剂法 ,在碱性条件下制备高黏度荸荠羧甲基淀粉 (CMS)的工艺 ,探讨了工艺中诸因素对荸荠CMS黏度的影响。结果表明 :当x(荸荠粉 ) ∶x(乙醇 ) =1∶ 12 ,碱化时间为 0 .5h ,采用最佳工艺条件 :x(荸荠粉 )∶x(氢氧化钠 ) ∶x(氯乙酸 ) =1∶ 1.5∶ 0 .75 ,碱化温度为 3 5℃ ,醚化温度 45℃ ,醚化时间 为 2h ,可以制备黏度高达 15 5 0mPa·s的荸荠羧甲基淀粉。The technology of preparing water chestnut carboxymethly starch(CMS) with high viscosity was studied by ethanol solvent method, using water chestnut starch (C 6H 9O 4OH) as raw material under alkaline condition. It is explored and discussed that the factors in preparing technology have an influence on viscosity of water chestnut CMS. The result shows when x (C 6H 9O 4OH) ∶x(C 2H 5OH) = 1∶12, alkalization time is 0.5 h, the optimum technology condition is as fallows: x (C 6H 9O 4OH) ∶x(NaOH) ∶x(ClCH 2HCOOH ) =1∶1.5∶0.75, alkalization temperature is 35℃, etherification temperature is 45℃, etherification time is 2h, the water chestnut CMS with 1550 mPa·s high viscosity is prepared.

关 键 词：高黏度 荸荠羧甲基淀粉 制备工艺 优化 荸荠粉 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]