摘要
本研究采用碱化一氯乙酸法对马铃薯淀粉进行羧甲基化，测定产品的取代度及其结构、形貌表征，为羧甲基马铃薯淀粉在食品药品等行业的开发利用提供理论依据。制得了取代度为0．481的羧甲基马铃薯淀粉，红外光谱测定及电镜扫描分析进一步证实了羧甲基基团的引入，结果表明淀粉呈现羧甲基化反应。
In this article, potato starch was treated by the carboxmethyl reaction. The substitute ratio, structure and surface characteristics of produts were measured to proride theoretical basis for application of potato starch in food and medicine. The result of FTIR and SEM verified the carboxmethyl reaction, and the substitute ratio was 0.481.
关键词
马铃薯淀粉
羧甲基化
取代度
Potato starch
Carboxmethyl reaction
Substitution degree
