食品与机械2017，Vol.33Issue(2)：26-30,5.DOI:10.13652/j.issn.1003-5788.2017.02.006
羧甲基大米淀粉的半干法制备及表征
Preparation and properties of carboxymethyl rice starch by semi-dry method
摘要
Abstract
Using rice starch and sodium chloroacetate as raw material,carboxymethyl starch (CMS) was obtained by semi-dry method.The influences of dosage of sodium chloroacetate and NaOH,reaction temperature and time of etherification,alkalinization temperature conditions on the substitution degree of product were investigated.and then the infrared spectrum and crystal style of the CMS were analyzed.The results showed that optimizing conditions of CMS by single factor experiment were starch and sodium chloroacetate of 1 ∶ 1 in molar ratio,starch and sodium hydroxide of 1 ∶ 1.25 in molar ratio,alkalinized at 35 ℃ for 1 h,and then etherified at 60 ℃ for 2.5 h.Finally,the substitution degree of obtained CMS was 0.45 under the above conditions,and a new absorption peak,the characterisitic one of carboxyl functional groups,appeared between 1 300 and 1 600 cm-1.The crystal structure of the starch changed from polycrystalline granules to be amorphous.关键词
半干法/大米淀粉/羧甲基大米淀粉/取代度Key words
semi-dry method/rice starch/carboxymethyl rice starch/substitution degree引用本文复制引用
王永强,刘忠义,岳书杭,彭丽..羧甲基大米淀粉的半干法制备及表征[J].食品与机械,2017,33(2):26-30,5.基金项目
湖南省科技计划项目(编号:2015NK3034) （编号:2015NK3034）
江南大学粮食发酵工艺与技术国家工程实验室科技计划项目(编号:15KH02010) （编号:15KH02010）
