摘要
研究了水和水溶性有机物的混合物为反应介质时木薯淀粉的羧甲基化过程,探讨了影响木薯淀粉羧甲基化过程的各种因素.木薯淀粉羧甲基化反应的最佳条件为:水/异丙醇混合溶液为反应介质,水分质量分数为10%,反应温度50～55℃,淀粉质量分数为4%～8%.在这些条件下,如理论取代度DSt为2.5,木薯淀粉羧甲基化产物的取代度DS可达1.4.
The carboxymethylation of cassava starch using sodium monochloroacetate （SMCA） as an etherification agent was investigated. Factors that affected the process of chemical modification of cassava starch, including the type of solvents, the mass percentage of water in the reaction medium, the mass percentage of starch, the molar ratio of NaOH to SMCA, the theoretical DS （DSt） , and the temperature were investigated experimentally. The optimum conditions for this etherification reaction were a reaction medium consisting of about 10% of water, a reaction temperature between 50 ℃ and 55 ℃ and a starch mass percentage between 4% - 8%. When applying these conditions in combination with a DSt of 2.5, granular modified cassava starch with a DS of 1.4 can be obtained.
出处
《哈尔滨工业大学学报》
EI
CAS
CSCD
北大核心
2005年第8期1108-1112,共5页
Journal of Harbin Institute of Technology
关键词
羧甲基化
木薯淀粉
有机介质
carboxymethylation
cassava starch
organic media
