羧甲基甘薯淀粉钠的理化特性研究

基金项目:

安徽省高校自然科学研究项目(KJ2012A194)；蚌埠学院工程研究中心项目(BBXYGC2011A01)；

详细信息

Study on physico-chemical characteristics of carboxymethyl starch sodium

摘要: 通过与甘薯淀粉相比较,研究了不同取代度羧甲基甘薯淀粉钠的理化特性,包括:粘度的测定;不同温度、不同pH及电解质（NaCl）和非电解质（蔗糖）存在下的粘度曲线及冻融稳定性;颗粒形貌和X-射线分析。结果表明:羧甲基甘薯淀粉钠比天然淀粉具有较高的粘度,电解质（NaCl）和非电解质（蔗糖）的存在,影响其水溶液的粘度,羧甲基甘薯淀粉钠几乎没有凝胶性能,颗粒形貌及晶体结构与甘薯淀粉相比均发生较大变化。
- 甘薯 /
- 淀粉 /
- 羧甲基淀粉钠
Abstract: By comparison with original sweet potato starch, the physico-chemical characteristics of sodium carboxymethyl sweet potato starch ( CMS-Na) with different degrees of substitution were studied in this paper. Studies and analysis included the followings:the viscosity determination, viscosity curves for different temperature and pH, and with the existence of different concentration of electrolyte ( NaCl) and non-electrolyte ( sucrose) , the freezing stability, the grain shape and X-ray analysis. The results indicated that the viscosity of CMS-Na was higher than original sweet potato starch, the existence of electrolyte ( NaCl) and non-electrolyte ( sucrose) influenced the viscosity of CMS-Na greatly, the gel intensity of CMS-Na was weak and great changes had taken place in the shape and crystal structure of CMS-Na.
- sweet potato /
- starch /
- CMS-Na

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