摘要
羧甲基淀粉是重要的变性淀粉之一,用途广泛。本试验以玉米淀粉为原料,在微波下反应制备了玉米羧甲基淀粉钠。该文较系统地研究了玉米淀粉改性方法及改性时间、原料配比、反应时间等因素对产物取代度的影响。结果表明,玉米淀粉微波改性3.0 min,淀粉与氯乙酸用量比为1.0∶2.5,氢氧化钠用量3.0 g时DS有极大值。
Carboxymethyl starch is one of the most important denatured starch.In the present investigation,carboxymethyl corn starch was prepared in microwave method.The effects of the radiation time and method of the microwave,sodiumhy droxide concentration,monochloroacetic acid concentration, reaction time on the carboxymethylation of corn starch were investigated.the other experiments were employed to determine the quality and the application of the different degree of substitution of product.The results showed that, the DS value was maximum when microwave modification of corn starch was 3.0 min, the ratio of starch and acetic acid was 1.0：2.5, dosage of sodium hydroxide was 3.0 g.
出处
《现代农业科技》
2016年第11期310-311,共2页
Modern Agricultural Science and Technology
关键词
微波法
羧甲基淀粉
取代度
应用
microwave method
carboxymethyl starch
degree of substitution
application
