酸水解对淀粉性质及其羧甲基化的影响

ccording to analysis of weight lost rate, SEM, FT-IR Spectrum, solubility and viscosity, the influence of acid hydrolyzation with properties and carboxymethyl reaction of starch was investigated. It was found that acid hydrolyzation didn\'t make starch generate new functional groups. However, during the process, weight lost rate of starch and reducing sugar content of filtrate was increased as well as the viscosity of starch was decreased. Moreover, it was also found that acid hydrolaztion can improve the solubility of starch and be helpful for it to carry out the reaction of carboxymethyl. When starch was hydrolyzed by 2mol/L HCl for 24h, weight lost rate was approaching to 67.83% with the viscosity of 16.88 mPaos which was decreased by 90%, while particle size ranging from 1 to 5μm.