制备荞麦羧甲基淀粉的研究  

Preparation of Buckwheat Carboxymethyl Starch

作　　者：章华伟[1] 刘邻渭[1] 白雪莲[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《粮食与饲料工业》2003年第5期39-40,共2页Cereal & Feed Industry

摘　　要：本研究以荞麦淀粉为原料 ,用乙醇溶剂法制备荞麦羧甲基淀粉 (CMS)。探讨了淀粉乳浓度、一氯醋酸用量、氢氧化钠用量、反应体系水分含量、反应温度和反应时间对荞麦羧甲基淀粉取代度 (DS)的影响。通过正交试验 ,确定制备荞麦羧甲基淀粉最优工艺条件。Carboxymethyl starch (CMS) was prepared with buckwheat by alcohol method. The effects of influential factors on the degree of substitution (DS) of buckwheat CMS were investigated. These factors included starch concentration, monochloroacetic acid concentration, sodium hydroxide concentration, water content, reaction temperature and reaction time. The technical conditions for preparing buckwheat CMS optimized by orthogonal experiments.

关 键 词：荞麦羧甲基淀粉 乙醇溶剂法 制备 工艺优化 荞麦淀粉 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]