【摘要】 以玉米淀粉为原料,氯乙酸钠为醚化剂,氢氧化钠为催化剂,采用机械活化干法制备羧甲基淀粉。以取代度(degree of substitution,DS)为评价指标,通过单因素和正交实验设计优化玉米羧甲基淀粉制备工艺。采用红外光谱(sourier transform infrared spectroscopy,FTIR)、X-射线衍射(x-ray diffraction,XRD)、扫描电镜(scanning electron microscope,SEM)对羧甲基淀粉的结构进行表征。结果表明,机械活化干法制备羧甲基淀粉最佳工艺条件:淀粉与氯乙酸钠摩尔比为1∶1、淀粉与氢氧化钠摩尔比为1∶1.25(以淀粉干基计)、球磨时间为90 min,球磨温度为60℃,球磨转速为380 r·min-1、球磨介质堆体积500 m L,在该实验条件下制备的玉米羧甲基淀粉的取代度为0.5086。FTIR、XRD、SEM进一步证实玉米淀粉发生了醚化反应。更多还原

【Abstract】 The carboxymethyl maize starch was prepared using maize starch as a material,monochloroacetate( MCA) as etherifying agent and sodium hydroxide( Na OH) as catalyst by the mechanical activation-strengthened dry method.Single factor experiments and orthogonal array design methods were used to optimize the preparation conditions of carboxymethyl maize starch based on the degree of substitute( DS). The structure of the carboxymethyl maize starch were characterized by using fourier transform infrared spectroscopy( FTIR),X-ray diffraction( XRD) and scanning electron microscope( SEM). The results showed that the optimum technology conditions were as follows: the mole ratio of starch and monochloroacetate was 1 ∶ 1,the mole ratio of starch and sodium hydroxide was 1 ∶ 1.25,ball-milling time was 90 min,ball-milling temperature was 60 ℃,stiring speed 380 r·min-1,tack media 500 m L,the DS of products 0.5086.The etherification reaction of maize starch had been confirmed further by FTIR,XRD,SEM.更多还原