【摘要】 对马铃薯羧甲基淀粉糊性质进行了详细的研究，包括不同取代度羧甲基淀粉糊化温度，糊的冻融稳定性、透明度、抗霉生长能力及温度、浓度、回旋速度、pH值和介质对羧甲基淀粉糊粘度性质的影响。结果表明，马铃薯羧甲基淀粉具有低温易糊化，糊凝沉性弱，冻融稳定性好，抗霉能力强和透明度高的优良性质。氯化钠及钙离子对马铃薯羧甲基淀粉粘度性质有较大的影响。更多还原

【Abstract】 The Paste properties of carboxymethyl starch, including the gelatinization temperature, freeze—thaw stability, clarity, and the anti—mycotic charicteristic, and the effects of temperature, concentration, rate, pH values and media cane sugar and sodium chloride and chloridion on them have been studied. The results indicated that carboxymethyl starch has goed properties of easier gelatinization, lower retrogration, better freeze—thaw stability old anti—mycotic charicteristic, and higher charlty sodium chloried angd calciumion have bigger effeets on their paste viscosity properities.更多还原