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羧甲基甘薯淀粉钠的理化特性研究

Study on physico-chemical characteristics of carboxymethyl starch sodium
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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。 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 (NaCI)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 (NaCI)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.
出处 《食品工业科技》 CAS CSCD 北大核心 2014年第7期123-125,177,共4页 Science and Technology of Food Industry
基金 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)
关键词 甘薯 淀粉 羧甲基淀粉钠 sweet potato starch CMS- Na
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