羧甲基淀粉糊性质的研究

本文对羧甲基淀粉糊性质进行了详细的研究，包括糊的冷热粘度稳定性、凝沉性、冻融稳定性、透明度、ｐＨ值和介质（蔗糖，氯化钠）对糊粘度性质的影响。结果表明，淀粉经过羧甲基化后，糊的热粘度稳定性大为降低，冷粘度稳定性增加；在ｐＨ３．５～８．５范围内，有较好的耐酸碱稳定性；１０％蔗糖对糊粘度性质影响不明显，添加氯化钠会使糊化温度升高，峰值粘度降低，凝沉性增大；羧甲基淀粉具有易糊化，糊凝沉性低，冻融稳定性好和透明度高的优良性质。

Studies on the Paste Properties of Carboxymethyl Starch

The paste properties of carboxymethyl starch,including the heat and cold viscosity stability,retrogration, freeze-thaw stability and clarity,and the effects of pH values and media(cane sugar and sodium chloride) on them have been studied.The results indicated that after carboxymethylation,the paste heat viscosity stability of starch decreased greatly and the paste cold viscosity stability increased,in the pH range of 3.5～8.5,carboxymethyl starch had better resistance to acid and alkali,addition of 10% cane sugar to the paste produced a little effects on their paste viscosity properties,addition of sodium chloride increased the gelatinization temperature and reduced the peak viscosity,carboxymethly starch has good properties of easier gelatinization,lower retrogration,better freeze-thaw stability,and higher clarity.