哈尔滨商业大学学报（自然科学版）2017，Vol.33Issue(4)：455-459,5.
羧甲基化甜玉米芯多糖的制备
Modification of polysaccharides from sweet corncobs
谢静南 1王鑫 1马永强 1吴媛媛1
作者信息
- 1. 哈尔滨商业大学 食品工程学院 省高校食品科学与工程重点实验室,哈尔滨 150076
- 折叠
摘要
Abstract
Polysaccharide molecules released from the cell wall or cytoplasm by the way of cell wall with sweet corncobs as raw material.The polysaccharides were obtained by dissolving the polysaccharides after removal of protein and pigment, ethanol precipitation.On this basis, the molecular modification technology applied to sweet corncob polysaccharides and its molecular modification and modification by the carboxymethylation method.The single factor conditions of carboxymethylation modification with sodium hydroxide solution concentration, MCA dosage and reaction temperature as single factor conditions.The optimal reaction conditions of the modification were determined by orthogonal test on the basis of single factor experiment.The concentration of sodium hydroxide solution, the amount of MCA and the reaction temperature was 4.0 mol/L, 2.360 g and 45 ℃, respectively.The degree of substitution of carboxymethyl polysaccharides was 0.051 6 under the condition.关键词
甜玉米芯/多糖/羧甲基化Key words
sweet corn cob/polysaccharides/carboxymethylation分类
化学化工引用本文复制引用
谢静南,王鑫,马永强,吴媛媛..羧甲基化甜玉米芯多糖的制备[J].哈尔滨商业大学学报（自然科学版）,2017,33(4):455-459,5.
