摘要
研究了甘薯淀粉与一氯醋酸进行醚化反应生成羧甲基淀粉钠（简称ＣＭＳ）的物理特性和结构特征．实验结果表明：羧甲基淀粉钠的糊化温度比原淀粉低，透明度比原淀粉高；膨胀度、粘度显著增大，冻融稳定性明显增强；在ｐＨ５～９范围内，耐酸耐碱稳定性好．抗剪切能力较弱．醚化反应在颗粒表面和颗粒结构内部都能发生，且对甘薯淀粉的晶体结构有所破坏．
Carboxymethyl starch(CMS)was made by carboxylating the sweet potatostarch with
chloracetic acid.Some physicochemical properties and textural characteristics ofthe CMS were
investigated.The result show that the gelatinizating temperature and sharingresistance were
decreased,the solubility,swelling power,paste clarity and viscosity wereobvious’y increased,
and the freeze-thaw stability was also increased significantly comparedwith the native
starch.The carboxymethylating of native starch occured not only on the sur-face,but also in the
interior of the starch granule and damaged the crystal structure of sweetpotato starch.
基金
湖南省教委重点课题
关键词
甘薯
淀粉
物理性能
羧甲基淀粉钠
ES sweet potatoes
starch
physical properties/carboxymethyl starch
texturalcharacteristics
