Pasting Properties of Carboxymethylated Product from Mechanically Activated Cassava Starch (Ⅱ)

doi:10.7506/spkx1002-6630-201115007

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (15): 30-33.doi: 10.7506/spkx1002-6630-201115007

• Basic Research • Previous Articles Next Articles

Pasting Properties of Carboxymethylated Product from Mechanically Activated Cassava Starch (Ⅱ)

TAN Yi-qiu1，HUANG Zu-qiang2，NONG Ke-liang1

(1. Department of Chemistry and Biology, Guangxi Normal University for Nationalities, Chongzuo 532200, China； 2. College of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)

Online:2011-08-15 Published:2011-07-26

Abstract

Abstract: Cassava starch was subjected to mechanical activation for 60 min on a stirring-type ball mill. Carboxymethyl starch (CMS) was prepared by using activated cassava starch as the raw material, NaOH as the catalyst and ClCH2COOH as the etherification agent. The effects of temperature, CMS concentration, pH, electrolyte, storage time and shear stress on the viscosity of CMS paste were investigated. The results showed that the viscosity of CMS paste was relatively stable between 25 ℃ and 40 ℃, and revealed a gradual decrease at temperatures over 40 ℃. Meanwhile, the viscosity of CMS paste was increased with increasing CMS concentration. CMS paste revealed weak resistance to acid, alkali and salts, the highest viscosity in neutral medium and high sensitivity to NaCl, but was not steady at normal or low temperatures and close to Newtonian liquid.

Key words: cassava starch, mechanical activation, carboxymethyl starch, paste property

CLC Number:

TS236.9

TAN Yi-qiu，HUANG Zu-qiang，NONG Ke-liang. Pasting Properties of Carboxymethylated Product from Mechanically Activated Cassava Starch (Ⅱ)[J]. FOOD SCIENCE, 2011, 32(15): 30-33.

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Pasting Properties of Carboxymethylated Product from Mechanically Activated Cassava Starch (Ⅱ)

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