干法制备羧甲基糯米淀粉工艺及其性质研究

Preparation and Property of Cross-linked Carboxymethyl Starch from Glutinous Rice

以糯米淀粉为原料,以羧甲基淀粉取代度(DS)为指标,确定制造羧甲基淀粉的最佳工艺条件,并对干法制备的羧甲基淀粉的性质和结构表征进行研究。确定干法制备羧甲基淀粉的最佳工艺参数为:CH2Cl COOH与淀粉摩尔比值为0.3,Na OH与CH2Cl COOH摩尔比值为3.0,体系含水量为17%,反应温度为70℃,反应时间为3 h。与原糯米淀粉相比,羧甲基糯米淀粉黏度增加,透明度和抗相分离能力增强。通过红外光谱确认在羧甲基糯米淀粉分子中引入了羧甲基基团。

Carboxymethyl starch from waxy rice was prepared by dry preparation method.With the degree of substitution,the optimum parameters for producing carboxymethyl starch were confirmed,the properties and structure characterization of carboxymethyl starch were studied.The optimum technique parameters was Cl CH2COOH/starch mole ratio was 0.3,Na OH/CH2 Cl COOH mole ratio was 3.0,17% moisture content,reaction temperature was 70 ℃,reaction time was 3 h.Carboxymethyl waxy rice starch showed higher viscosity,transparency and anti-phase separation ability.The IR spectra results indicated that the group of carboxymethyl had been induced in the carboxymethyl waxy rice starch molecule.