羧甲基淀粉糊液透明度的影响因素及其性能研究

以马铃薯淀粉为原料，用乙醇溶剂法合成取代度为0.8901，透明度为89.2%羧甲基淀粉(CMS)。用红外光谱和扫描电镜对原淀粉、CMS的结构及形貌进行表征，并探讨了合成因素对其溶液透明性的影响，得知CMS糊液透明度受取代度及醚化均匀度双重因素影响。淀粉羧甲基化后糊液透明度比原淀粉提高了53.8%，且糊液冻融稳定性、存放稳定性均好于原淀粉。CMS水溶液透明度在碱性环境中变化不大，但随着酸性增大而逐渐下降，且高取代度的耐酸性优于低取代度CMS。最后考察了不同食品添加剂对CMS糊液透明度的影响，结果显示添加NaCl、柠檬酸将导致其水溶液透明度降低，而葡萄糖、蔗糖的加入会提高其透明性。

Studies on Effect of Transparency and Performance of Carboxymethyl Starch Solution

Carboxymethyl Starch(CMS) with the 0.8901 value of degree of substitution(DS) and 89.2% of transparency was synthesized from potato starch by ethanol as solvent. Structure and morphology of the starch and CMS was characterized by means of IR and SEM, and investigated the effect of synthesis factors on solution transparency of the CMS, having been realized that the solution transparency of CMS was influenced by DS and evenness of etherization. The solution transparency of CMS enhanced 53.8%, the solution freeze-thaw stability and storage stability of which were better than the native starch. The solution transparency of CMS had a little change in alkaline environment but gradually descended with the increase of acidity. In terms of acid-resistant performance, the CMS with high DS is superior to the one with low DS. The influence of different food additives on the solution transparency of CMS was studied and showed that the NaCl、citric acid reduced solution transparency of CMS, but the glucose、sucrose increased its transparency.