食品与机械2013，Vol.29Issue(1)：9-12,41,5.DOI:10.3969/j.issn.1003-5788.2013.01.002
木薯淀粉交联羧甲基化改性及工艺优化
Cross-linked carboxy methylation modification of cassava starch and reaction optimization
摘要
Abstract
The cassava starch mechanically activated for 60 min using a stirring-type ball mill was cross-linked moderate with epichloro-hydrin, and then the cross-linked carboxymethylated composite starch was prepared by dry method using cross-linked starch and sodium chloroacetate. The effects of crosslinking degree, reaction time, reaction temperature, sodium chloroacetate amount, sodium hydroxide amount and system water content to the etherification reaction of cross-linking starch were investigated respectively by using degree of substitution(Ds) as evaluating parameter, and the preparation process of cross-linking carboxymethylated composite starch with orthogonal experiment was studied. The results indicated that degree of substitution of the cross-linked carboxymethylated composite starch prepared by the middle cross-linking degree starch was 0.841, when the reaction time was 150 min, the reaction temperature was 55 ℃, the mole ration of starch to ClCH2 COONa was 0.55, the mole ration of starch to NaOH was 0, 50, the system water was 24%.关键词
木薯淀粉/羧甲基淀粉/交联淀粉/交联羧甲基淀粉Key words
cassava starch/ carboxymethylated starch/ cross-linking starch/ cross-linked carboxymethylated starch引用本文复制引用
谭义秋..木薯淀粉交联羧甲基化改性及工艺优化[J].食品与机械,2013,29(1):9-12,41,5.基金项目
广西自然科学基金资助项目(编号:2010GXNSFA013049) （编号:2010GXNSFA013049）
广西高校优秀人才资助计划项目[编号:桂教人(2011)40号] （2011）
广西高等学校重点资助科研项目(编号:201202ZD094) （编号:201202ZD094）
广西民族师范学院重点科研项目(编号:XYZD2011002) （编号:XYZD2011002）
