Position: Home > Articles > 红薯粉制备特高黏度羧甲基淀粉工艺的研究
Science and Technology of Food Industry
2002
(9)
73-74+77
红薯粉制备特高黏度羧甲基淀粉工艺的研究
作 者：
曹凯光
单 位：
南昌大学食品学院
关键词：
红薯羧甲基淀粉;特高黏度;红薯粉
摘 要：
研究了制备工艺中的诸因素对红薯羧甲基淀粉(CMS)黏度的影响。结果表明,当红薯粉(C6H9O4OH)用量为1mol,乙醇用量为12mol,碱化时间为0.75h时,最佳工艺条件为n(C6H9O4OH)∶n(NaOH)∶n(ClCH2COOH)=1∶1.5∶0.75,碱化温度35℃,醚化温度45℃,醚化时间为2h,按此工艺可以制备黏度值高达2048mPa·s的红薯羧甲基淀粉。
译 名：
红薯粉制备特高黏度羧甲基淀粉工艺的研究
关键词：
batata carboxymethyl starch;special hig h viscosity;batata starch
摘 要：
The factors involved in preparing technolog y having influences on viscosity of batata carboxymethyl starch was studied.The results showed when the dosag e of batata starch was 1mol,that of ethanol was 12mol,alkalization time was 0.75h,the optimum reaction condition were as follows:n(C 6 H 9 O 4 OH)∶n(NaOH)∶n(ClCH 2 COOH)=1∶1.5∶0.75,alkalization temperature was 35℃,etherification temperature was 45℃,etherification time was 2h,the batata carboxymethyl starch with viscosity of 2048mpa ·s was prepared.
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