羧甲基化对淀粉颗粒糊化的影响

EFFECT OF CARBOXYMETHYLATION ON THE GELATINATION OF STARCH GRANULES

糊化是淀粉的重要性质。本试验用一氯醋酸与原淀粉反应，得到不同取代度的羧甲基淀粉，研究了羧甲基化对淀粉颗粒糊化温度、遇水膨胀性和偏光十字等方面的影响。结果表明，低程度羧甲基化对淀粉颗粒糊化影响不大；较高程度羧甲基化（取代度ＤＳ＞０．１）对淀粉颗粒糊化影响显著，使淀粉的糊化温度大为降低，颗粒遇水易膨胀，偏光十字消失。

Gelatinization of starch is an important property for its application.In this work,the effect of carboxymethylation on the gelatinization of starch granules has been studied and the gelatinization temperature,granule swelling in water and polarization pattern of native starches have been compared with those of carboxymethyl starches of different degrees of substitution.The results illustrate that at lower degree of substitution,the effect of carboxymethylation oil the granule gelatinization was not important,at higher degree of substitution (DS>0.1),carboxymethylation obviously reduced the starch gelatinization temperature and it was easier for the starch granules to swell and the polarization cross disappeared.The carboxymethyl starches of higher DS could gelatinize at room temperature.