|
|||||
|
|
| 交联-羧甲基红薯淀粉的制备及性质研究 | |
| 引用本文： | 袁怀波,马嫄,焦浩,陈宗道. 交联-羧甲基红薯淀粉的制备及性质研究[J]. 食品与发酵工业, 2006, 32(12): 69-72 |
| 作者姓名： | 袁怀波 马嫄 焦浩 陈宗道 |
| 作者单位： | 1. 合肥工业大学生物与食品学院,合肥,230009 2. 西华大学生物工程学院,成都,610039 3. 西南大学食品科学学院,重庆,400716 |
| 基金项目： | 安徽省高校青年教师科研项目 |
| 摘 要： | 以红薯淀粉为原料,用环氧氯丙烷作交联剂,氯乙酸作羧甲基化试剂,合成交联-羧甲基复合变性淀粉。确定了交联-羧甲基复合变性红薯淀粉合成工艺的最佳条件——反应温度55℃,反应时间4 h,配料比m(淀粉)∶m(氯乙酸):m(NaOH)=1∶0.48∶0.44。交联-羧甲基复合变性红薯淀粉的粘度增大,糊化温度降低、糊化时间缩短、糊透明度得到改善。红外光谱分析证实在淀粉中引入了羧甲基。 |
| 关 键 词： | 红薯淀粉 交联-羧甲基 理化性质 结构表征 |
| 收稿时间： | 2006-09-05 |
| 修稿时间： | 2006-11-16 |
The Preparation and Property of Crosslinked Carboxymethyl Starch from Sweet Potato |
|
| Yuan Huaibo,Ma Yuan,Jiao Hao,Chen Zongdao. The Preparation and Property of Crosslinked Carboxymethyl Starch from Sweet Potato[J]. Food and Fermentation Industries, 2006, 32(12): 69-72 | |
| Authors: | Yuan Huaibo Ma Yuan Jiao Hao Chen Zongdao |
| Affiliation: | 1 College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;2.College of Bioengineering, Xihua University, Chengdu 610039, China;3.College of Food Science, Southwest University, Chongqing 400716, China |
| Abstract: | The cross-linking carboxymethyl modified starch was prepared by sweet potato starch and 2-chloroacetic acid 3-chlorol,2-epoxypropare eatalyzing with alkaline.The optimum conditions were determined.Compared with native starch,CCMS showed higher viscosity,better paste transparency and phycial-chemical behavior.CCMS possess the stronger environment adaptability with good and applied function.The FTIR results showed the group of carboxymethyl had been induced in starch molecule. |
| Keywords: | Sweet potato starch cross-linking carboxymethyl property structure characterization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |