Journal of South China University of Technology (Natural Science Edition) ›› 2017, Vol. 45 ›› Issue (3): 111-116.doi: 10.3969/j.issn.1000-565X.2017.03.016

• Food Science & Technology • Previous Articles     Next Articles

Physicochemical Properties of Highly-Substituted Carboxymethyl Starch

ZHANG Ben-shan1 GUO Chen-feng1 LI Wei-min1 WANG Jian-ping2   

  1. 1.School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China; 2.Technical Center,Glorystar Chemicals ( Guangzhou) Co.,Ltd.,Guangzhou 510450,Guangdong,China
  • Received:2016-05-25 Revised:2016-11-24 Online:2017-03-25 Published:2017-02-02
  • Contact: 张本山( 1964-) ，男，博士，主要从事功能碳水化合物化学材料理论与技术研究． E-mail:lczhang@scut.edu.cn
  • About author:张本山( 1964-) ，男，博士，主要从事功能碳水化合物化学材料理论与技术研究．
  • Supported by:
    Supported by the Joint Funds of National Natural Science Foundation of China( U1203181)

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Abstract:

Firstly,carboxymethyl starches ( CMS) with high degree of substitution ( DS) were prepared from native corn starch via a reaction in aqueous alcohol.Secondly,the physicochemical properties of the prepared starches were measured and analyzed by means of FT-IR,SEM,XRD,DV-I Prime rotary viscometry and ultraviolet spectrophotometry,which were then compared with those of native corn starch.The results indicate that ( 1) after the reaction,native corn starch is successfully carboxymethylated with a DS of more than 1. 0,and starch granules are rough,swollen and cracked,with huge burst holes in the their center; ( 2) the crystalline sharp peaks of CMS damage and even disappear after the carboxymethylation; and ( 3) in comparison with native corn starch,CMS possesses much better transparency and freeze-thaw stability that are both positively related to DS.

Key words: carboxymethyl starch, degree of substitution, physicochemical property

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