| 马铃薯羧甲基淀粉制备工艺的研究 |
| |
| 引用本文： | 邓勇,呙琴. 马铃薯羧甲基淀粉制备工艺的研究[J]. 中国粮油学报, 2001, 16(1): 43-45 |
| |
| 作者姓名： | 邓勇 呙琴 |
| |
| 作者单位： | 中国农业大学食品学院，北京 100083 |
| |
| 基金项目： | 农业部“九五”重点攻关项目 |
| |
| 摘 要： | 研究了以马铃薯淀粉为原料，用乙醇溶剂法制备羧甲基淀粉（CMS）。探讨了碱化温度、醚化温度、碱化时间、醚化时间、氢氧化钠用量、氯乙酸用量及反应体系中的水分含量对马铃薯羧甲基淀粉取代度（DS）的影响，通过正交试验得出制备马铃薯羧甲基淀粉的最佳工艺条件。
|
| 关 键 词： | 马铃薯淀粉 羧甲基淀粉 取代度 制备工艺 |
Preparation of Potato Carboxymethyl Starch |
| |
| Deng Yong Guo Qin. Preparation of Potato Carboxymethyl Starch[J]. Journal of the Chinese Cereals and Oils Association, 2001, 16(1): 43-45 |
| |
| Authors: | Deng Yong Guo Qin |
| |
| Abstract: | Carboxymethyl starch has been prepared by alcohol medium method,using potato starch as material.The effects of individual influencing factors on DS of potato carboxymethyl starch were investigated.The technique conditions of preparing potato carboxymethyl starch were optimized by orthogonal experiment. |
| |
| Keywords: | potato starch carboxymethyl starch degree of substitut ion |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
