摘要
在环氧丙烷制备羟丙基马铃薯淀粉的基础上,再利用乙醇溶剂法对羟丙基马铃薯淀粉进行二次变性制得羟丙基羧甲基马铃薯淀粉。文中讨论氯乙酸用量、NaOH用量、反应时间、反应温度对羟丙基羧甲基马铃薯淀粉的取代度(DS)的影响,结果表明:羟丙基马铃薯淀粉羧甲基化的最佳条件为反应温度60℃,反应时间4 h,NaOH用量75%,氯乙酸用量65%。
On the basis of preparation of hydroxypropyl potato starch, the carboxymethylation of Potato hydroxypropyl starch was studied in this study. We emphasized on the factors of ClCH2COOH, NaOH, reaction temperature, and reaction time on the degree of substitution （DS）. The results showed that the optimal reaction condition for the carboxymethylation of potato hydroxypropyl are 75% NaOH and 65% ClCH2COOH at 60 ℃for 4h.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期82-85,共4页
Food and Fermentation Industries
关键词
羟丙基马铃薯淀粉
羧甲基化
取代度
hydroxypropyl potato starch, carboxymethyl, degree of substitution （DS）
