食品科学2018，Vol.39Issue(2)：45-52,8.DOI:10.7506/spkx1002-6630-201802008
木薯羧甲基淀粉的机械活化固相化学法制备、表征及其特性
Preparation, Structural Characterization and Properties of Carboxymethyl Cassava Starch by Mechanical Activation-Assisted Solid-State Reaction
摘要
Abstract
Carboxymethyl cassava starch was synthesized from cassava starch with monochloroacetate (MCA) as an etherifying agent and sodium hydroxide (NaOH) as a catalyst by mechanical activation-assisted solid-state reaction.Onefactor-at-a-time and orthogonal array design methods were used to optimize the preparation conditions for higher degree of substitution (DS).The structure of carboxymethyl cassava starch was characterized by Fourier transform infrared spectroscopy (FTIR),X-ray diffraction (XRD) and scanning electron microscope (SEM) and its physicochemical properties were systematically investigated.The optimal process parameters that provided maximum DS of 0.540 1 were obtained as follows:molar ratio of starch to sodium chloroacetate 1∶1,reaction temperature 50 ℃,reaction time 1.5 h,sodium hydroxide concentration 18.8％,stirring speed 380 r/min,and volume of ball milling medium 500 mL.The etherification reaction of cassava starch was confirmed by FTIR,XRD and SEM.Results of the physicochemical properties showed that the solubility of carboxymethyl cassava starch and the viscosity of starch paste and were significantly increased;water-absorbing capacity,water-retaining capacity,freeze-thaw stability,and acid,alkali and enzyme resistance were also improved compared with the native starch.关键词
机械活化固相化学反应法/羧甲基淀粉/取代度/表征/理化特性Key words
mechanical activation-assisted solid-state reaction/carboxymethyl starch/degree of substitution/characterization/physicochemical properties分类
化学化工引用本文复制引用
陈渊,杨家添,谢秋季,韦庆敏,苏菲静,梁宏翩,黄祖强..木薯羧甲基淀粉的机械活化固相化学法制备、表征及其特性[J].食品科学,2018,39(2):45-52,8.基金项目
广西科学研究与技术开发计划项目(桂科攻1598007-1) （桂科攻1598007-1）
广西教育厅科研项目(KY2015ZD097 （）
LX2014295) （）
玉林师范学院教授科研启动基金项目(G20140006) （G20140006）
全国大学生创新创业训练计划项目(201510606021 （）
201610606008) （）
