A comparative account of conditions for synthesis of sodium carboxymethyl starch from corn and amaranth starch

被引：85

作者：

Bhattacharyya, D ^{[1
]}

Singhal, RS ^{[1
]}

Kulkarni, PR ^{[1
]}

机构：

[1] UNIV BOMBAY,DEPT CHEM TECHNOL,DIV FOOD & FERMENTAT TECHNOL,BOMBAY 400019,MAHARASHTRA,INDIA

来源：

CARBOHYDRATE POLYMERS | 1995年 / 27卷 / 04期

关键词：

D O I：

10.1016/0144-8617(95)00083-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Conditions for the preparation of carboxymethyl derivatives of corn and amaranth starch were compared. The two starches differed considerably with respect to the optimum conditions such as temperature, pH, time, concentration of sodium monochloroacetate, and starch:liquor ratio. In both cases, isopropyl alcohol was the solvent of choice. Multistage carboxylation was also carried out. Amaranth starch differs from corn starch in two respects. It is waxy in nature and also has a small granule size of 1-2 mu m. However, comparison with rice starch, having a granule size of 1-2 mu m and potato starch, having a similar amylose content as corn starch showed no correlation between any of these parameters.

引用

页码：247 / 253

页数：7

共 23 条

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