微波法合成羧甲基淀粉  

Preparation of Carboxymethyl Starch Using Microwave Method

作　　者：邹丽霞[1] 邹建国[2] 冯荣华[2] 

机构地区：[1]东华理工学院应化系,抚州344000 [2]南昌大学,南昌33000

出　　处：《化工进展》2003年第12期1319-1322,共4页Chemical Industry and Engineering Progress

摘　　要：本实验报道以木薯淀粉为原料 ,在微波下 ,采用干法制备羧甲基淀粉。系统地分析了淀粉经微波处理后的性能变化 ,研究了微波干法合成羧甲基淀粉的工艺条件 ,并探测了不同取代度产品与传统溶剂法产品所具有的不同性能 ,结果表明用微波法合成的羧甲基淀粉 ,其黏度更低、冻融稳定性更好 ,对Cu2 + 、Fe2 +Carboxymethyl starch is one of the important denatured starch.The preparation of highly substituted Carboxy methyl starch(CMS)from cassave starch based on the microwave radiation is presented . The paper studies conditions of experiment and comparative properties of carboxymethyl starch of different degrees of substitution by both of microwave radiation and solution processes.It was found that CMS obtained by the microwave radiation process had more low viscosity,better freeze-thaw stability and more high adsorbtive capacity of Cu 2+、Fe 2+ions than that obtained by the solution process.

关 键 词：羧甲基淀粉 微波法 正交实验 取代度 黏度 冻融性能 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]