摘要
采用交联、氧化和醚化反应制备羧酸型两性淀粉,通过扫描电子显微镜、X射线衍射、胶体滴定等方法对该淀粉进行表征,并研究了该两性淀粉的合成机理.结果表明:该淀粉的阴、阳离子取代度分别达到0.018和0.033,50℃、6%该两性淀粉糊的黏度为258mPa.s;淀粉羧基离子与淀粉氧负离子存在竞争反应.文中还从微观角度阐明了这些改性反应并未影响淀粉的结晶结构.
Amphoteric tapioca starch with carboxyl groups was produced via crosslinking, oxidation and etherization reactions. The product was then characterized by means of SEM, XRD and colloid titration, with the preparation mechanism being also investigated. The results indicate that the degrees of substitution （DS） of carboxyl groups and quaternary ammonium groups respectively reach 0. 018 and 0. 033, that the viscosity of the product with a content of 6% is 258mPa· s at 50℃, and that there exists a competition between the carboxyl groups and the negative oxygen ions. It is also revealed from the viewpoint of micromechanism that the modification reactions has no effect on the crystalline structure of the starch.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
2008年第11期68-73,共6页
Journal of South China University of Technology(Natural Science Edition)
基金
国家科技支撑计划项目(2006BAD27B04)
关键词
两性淀粉
黏度
羧基基团
交联
氧化
amphoteric starch
viscosity
carboxyl group
crosslinking
oxidation
