食品科学2011，Vol.32Issue(15)：30-33,4.
机械活化木薯淀粉羧甲基化产物糊性质的研究（Ⅱ）
Pasting Properties of Carboxymethylated Product from Mechanically Activated Cassava Starch（Ⅱ）
摘要
Abstract
Cassava starch was subjected to mechanical activation for 60 min on a stirring-type ball mill.Carboxymethyl starch（CMS） was prepared by using activated cassava starch as the raw material,NaOH as the catalyst and ClCH2COOH as the etherification agent.The effects of temperature,CMS concentration,pH,electrolyte,storage time and shear stress on the viscosity of CMS paste were investigated.The results showed that the viscosity of CMS paste was relatively stable between 25 ℃ and 40 ℃,and revealed a gradual decrease at temperatures over 40 ℃.Meanwhile,the viscosity of CMS paste was increased with increasing CMS concentration.CMS paste revealed weak resistance to acid,alkali and salts,the highest viscosity in neutral medium and high sensitivity to NaCl,but was not steady at normal or low temperatures and close to Newtonian liquid.关键词
木薯淀粉/机械活化/羧甲基淀粉/糊性质Key words
cassava starch/mechanical activation/carboxymethyl starch/paste property分类
轻工纺织引用本文复制引用
谭义秋,黄祖强,农克良..机械活化木薯淀粉羧甲基化产物糊性质的研究（Ⅱ）[J].食品科学,2011,32(15):30-33,4.基金项目
广西自然科学基金资助项目 （）
广西教育厅科研基金资助项目 （）
