交联羟丙基羧甲基木薯淀粉性质的研究
详细信息Study on properties of cross-linking hydroxypropyl carboxymethyl starch
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摘要: 对交联羟丙基羧甲基木薯淀粉（CHMS）的白度、糊粘度、透明度、冻融稳定性、耐盐性进行了测定,并利用红外光谱（FT-IR）对交联羟丙基羧甲基木薯淀粉结构进行了表征。结果表明,经过复合变性的淀粉白度下降至90.1%,而冷糊粘度升高至925mPa·s,糊透光率升高至70.7%,冻融稳定性、耐盐性也得到改善;红外谱图显示了各特征基团的特征吸收峰,证实了其分子基团的变化。对木薯淀粉进行交联羟丙基羧甲基复合变性,有利于提高其在工业中的应用价值。Abstract: The whiteness, paste viscosity, transparency, freeze-thaw stability and salt tolerance of cross-linking hydroxypropyl carboxymethyl starch (CHMS) were tested, and the molecule structure of CHMS was detected by FT-IR. Results showed that the cold paste viscosity was increased to 925mPa·s, the luminousness was up to 70. 7%, the freeze-thaw stability and salt tolerance of starch were also improved after been compound modified, while its whiteness was decreased to 90. 1%. New peaks were showed in the IR spectrogram, which proved the change of molecule groups of CHMS. Results above showed that, the preparation of CHMS could help to improve the value of tapioca starch in the industry.
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