红薯淀粉羧甲基化改性研究

The Carboxymethylation of Sweet Potato Starch

以红薯淀粉为原料 ,用乙醇溶剂法制备羧甲基淀粉 ,通过正交实验探讨了影响羧甲基淀粉取代度的各种因素 ,获得制备条件为 :红薯淀粉用量 10 g、氢氧化钠 7g、氯乙酸 6g、乙醇浓度 75 %、乙醇体积 75mL、碱化温度 35℃、醚化温度 4 5℃、碱化时间 4 5min、醚化时间 80min。在该优化条件下 ,红薯羧甲基淀粉取代度(DS)达 0 .87,粘度达 0 .5 1Pa·S。

Carboxymethylated starch has been prepared by alcohol medium method,using sweet potato starch as material.The effects of influencing factors on substitution degree of the sweet potato carboxymethylated starch were investigated by an orthogonal experiment.The preparing conditions were obtained as follows:amount of sweet potato starch 10g,sodiumhydroxide 7g,monochloroacetic acid 6g,alcohol concentration 75%,alcohol solution volume 75mL,alkalization temperature 35℃,etherification temperature 45℃,alkalization time 45min,and etherification time 80min.The results show that the substiution degree of the sweet potato carboxymethylation starch is about 0.87,and the viscosity 0.51Pa·S.