摘要
羧甲基淀粉是重要的变性淀粉之一 ,用途广泛 ,本文以马铃薯淀粉为原料 ,用乙醇溶剂法制备了马铃薯羧甲基淀粉钠 ,研究了氯乙酸、氢氧化钠、反应时间、反应温度、乙醇浓度、乙醇溶液体积等因素对反应的影响。以粘度为目标 ,用正交实验方法确定了最佳工艺条件。为生产实践提供了基础数据 ,本研究结果对其它淀粉原料制备羧甲基淀粉工艺研究也具有参考价值。
Carboxymethy1 potato starch has been prepared by the alcohol medium method.The effects of volume and concentration of the ethy1 alcohol,sodium hydroxide concentration,monochloroacetic acid concentration,reaction temperature and reaction time to the preparation have been studied.An orthogonal experiment was conducted and resulted in the following optimum technology conditions as starch dosage 16.2g:sodium hydroxide 8g,monochloroacetic acid 9.5g,alcohol concentration 67%,alcohol solution volume 55mL,reaction temperature 55℃ and reaction time 100min.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第1期13-15,共3页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省青年基金项目
