文献类型： 外文期刊
作者： Qiu, HY 1 ; He, LM 2 ;
作者机构： 1.S China Univ Trop Agr, Dept Food Sci & Engn, Danzhou 571737, Peoples R China
2.Chinese Acad Trop Agr Sci, Anal & Testing Ctr, Danzhou 571737, Peoples R China
关键词： cassava starch;carboxymethylation;paste properties;infrared spectra;scanning electron microscope
期刊名称：POLYMERS FOR ADVANCED TECHNOLOGIES （ 影响因子：3.665； 五年影响因子：3.184 ）
ISSN： 1042-7147
年卷期： 1999 年 10 卷 7 期
页码：
收录情况： SCI
摘要： Carboxymethyl cassava starch was synthesized by an ethanol medium method. Using the SAS/STAT(R) package, the following optimum technological conditions were found: 1:2 (w/w) of monochloroacetic acid to cassava starch, 45 degrees C reaction temperature, 5 hr reaction time and 1: 3(w/v) of solid phase to liquid phase. The product was examined using an infrared spectrometer and scanning electron microscopy. The product has a lower gelatinization temperature, higher clarity, and stronger freezing-thawing stability than native cassava starch. It also has a good water-holding capacity. (C) 1999 John Wiley & Sons, Ltd.
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