【摘要】 对马铃薯羧甲基淀粉的理化性质进行了详细的研究，包括水分、糊化温度、粘度、取代度、pH值、透明度、氯化钠、析水率及色度的测定，用红外光谱及核磁共振光谱对马铃薯羧甲基淀粉的分子结构给以表征。结果表明，马铃薯羧甲基淀粉具有低温易糊化，冻融稳定性好、粘度高及透明度高的优良品质。更多还原

【Abstract】 The physical chemistry properties of carboxymethyl, starch, including the water content, gelatinization temperature, viscosity, degree of substitution, pH values, clarity , sodium chloride content, rate and degree of color have been studied. The IR and NMR experiment are employed to detormine structure of carboxymethyl starch.更多还原