特高黏度交联(红薯)羧甲基淀粉的研究

Making Crosslinked Carboxymethyl Starch with Extra High Viscosity from Sweet Potato

研究了制备特高黏度交联红薯羧甲基淀粉(CMS)生产工艺的影响因素.通过加入环氧氯丙烷对红薯淀粉进行轻度交联,并在催化剂存在下交联与醚化一步完成,添加淀粉量0.12%(w/w)的环氧氯丙烷,在淀粉:氯乙酸:氢氧化钠=1:1:2.2(mol/mol),碱化温度30℃,碱化时间30min,醚化温度45℃～50℃,醚化时间2.5h情况下,制备的交联红薯羧甲基淀粉具有高黏度(4500mpa·s)和较高的黏度稳定性.

The factors influencing the viscosity of produced crosslinked carboxymethyl starch from sweet potato were studied. Crosslinking and ethefizing were done at the same time by adding epichlorohydrin as crosslinking agent and with the existence of catalyst. When the epichlorohydfin addition is 0.12% of the starch weight and the ratio of starch ： monochloroacetic acid ： sodium hydroxide is 1.0： 1.0：2.2 （ mol/mol ） , under the conditions of alkalization temperature 30℃, alkalization time 30min, etherification temperature 45 -50℃, and etherification time 2.5h, the produced crosslinked carboxymethyl starch from sweet potato is of an extra high viscosity （4500mPa · s） and the high viscosity is rather stable.