| 羧甲基淀粉干法制备工艺 |
| |
| 引用本文： | 张慧,侯汉学,董海洲,邱立忠,王希功.羧甲基淀粉干法制备工艺[J].食品与发酵工业,2005,31(1):10-14. |
| |
| 作者姓名： | 张慧 侯汉学 董海洲 邱立忠 王希功 |
| |
| 作者单位： | 1. 山东农业大学食品科学与工程学院,泰安,271018
2. 山东诸城兴贸玉米开发有限公司,诸城,262200 |
| |
| 基金项目： | 国家“十五”重大科技专项课题资助 (No 2 0 0 1BA50 1A1 9) |
| |
| 摘 要： | 采用干法制备了羧甲基淀粉 ,研究了各反应因素对羧甲基淀粉取代度和CH2 ClCOOH反应效率的影响 ,并以取代度为指标 ,利用二次通用旋转试验建立了相应的回归方程 ,确定了其最佳工艺参数为 :NaOH与CH2 ClCOOH摩尔比为 3 2 ,反应体系水的质量分数为 2 0 % ,反应温度为 6 6℃ ,反应时间为 3 7h。当CH2 ClCOOH与淀粉摩尔比为 0 4时 ,取代度可达 0 35。
|
| 关 键 词： | 羧甲基淀粉 取代度 反应效率 干法工艺 |
| 修稿时间： | 2004年10月13 |
Study on Dry Preparation of Carboxymethyl Starch |
| |
| Zhang Hui,Hou Hanxue,DONG Haizhou,Qiu Lizhong,Wang Xigong.Study on Dry Preparation of Carboxymethyl Starch[J].Food and Fermentation Industries,2005,31(1):10-14. |
| |
| Authors: | Zhang Hui Hou Hanxue DONG Haizhou Qiu Lizhong Wang Xigong |
| |
| Affiliation: | Zhang Hui 1 Hou Hanxue 1 Dong Haizhou 1 Qiu Lizhong 2 Wang Xigong 21 |
| |
| Abstract: | The carboxymethyl starch was dry prepared. The effect of 5 factors have been studied in a systematic way, and by using quadratic general rotary experiment design, the regression equation of the degree of substitution with factors was established.The optimum technology conditions were confirmed as follows: the NaOH/CH 2ClCOOH ratio being 3.2, the water content being set as 20%, reaction temperature being at 66℃, 3.7 h for reaction time. When the CH 2ClCOOH/starch ratio is 0.4, the degree of substitution is up to 0.35. |
| |
| Keywords: | carboxymethyl starch degree of substitution dry preparation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
