羧甲基玉米多孔淀粉的制备及性能研究

Study on Preparation and Properties of Carboxymethyl Corn Porous Starch

以多孔淀粉为原料,采用一氯乙酸和乙醇溶剂来制取羧甲基多孔复合变性淀粉,并探讨了反应温度、反应时间、氢氧化钠用量、一氯乙酸用量、乙醇浓度等对羧甲基多孔淀粉的取代度的影响。以取代度为指标,通过单因素和正交实验方法确定最佳工艺条件为:反应温度45℃、反应时间6h、氢氧化钠4.0g、一氯乙酸4.5g、乙醇浓度95%。同时对羧甲基多孔淀粉、原玉米淀粉和多孔淀粉的理化性质和糊的流变学性质进行了分析比较,结果表明羧甲基多孔淀粉的理化性质和糊的流变学性质均有所改善。

In this paper, carboxymethyl corn porous starch was prepared by adding chlorine acetic acid and ethanol. The effects of the degree of substitution to temperature, time, sodium hydroxide amount, chlorine acetic acid amount and ethanol concentration were also discussed. With the degree of substitution, the optimal conditions for carboxymethyl porous starch were obtained through single factor and orthogonal experiments： reaction temperature 45 ℃, reaction time 6h, sodium hydroxide amount 4.0g, chlorine acetic acid amount was 4.5g and ethanol concentration 95%. When compared with raw corn starch and porous starch in the physicochemical and paste rheological properties, there were more finer improvements in carboxymethyl porous starch.