摘要
研究了以马铃薯淀粉为原料 ,用乙醇溶剂法制备羧甲基淀粉 (CMS)。探讨了碱化温度、醚化温度、碱化时间、醚化时间、氢氧化钠用量、氯乙酸用量及反应体系中的水分含量对马铃薯羧甲基淀粉取代度(DS)的影响 。
Carboxymethyl starch has been prepared by alcohol medium method,using potato starch as material.The effects of individual influencing factors on DS of potato carboxymethyl starch were investigated.The technique conditions of preparing potato carboxymethyl starch were optimized by orthogonal experiment.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第1期43-45,共3页
Journal of the Chinese Cereals and Oils Association
基金
农业部"九五"重点攻关项目
