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研究了甘薯淀粉与一氯醋酸进行醚化反应生成羧甲基淀粉钠（简称ＣＭＳ）的物理特性和结构特征．实验结果表明：羧甲基淀粉钠的糊化温度比原淀粉低，透明度比原淀粉高；膨胀度、粘度显著增大，冻融稳定性明显增强；在ｐＨ５～９范围内，耐酸耐碱稳定性好．抗剪切能力较弱．醚化反应在颗粒表面和颗粒结构内部都能发生，且对甘薯淀粉的晶体结构有所破坏．
The physical properties and structural characteristics of sodium carboxymethyl starch (CMS) were studied by etherification of sweet potato starch and monochloroacetic acid. The results showed that the gelatinization temperature of sodium carboxymethyl starch was lower than that of original starch and the transparency was higher than that of native starch. The swelling degree and viscosity of the starch were significantly increased, and the freeze-thaw stability was obviously enhanced. In the range of pH5 ~ 9, Good sex. Shear resistance is weak. The etherification reaction can occur both inside the particle surface and inside the particle structure, and the crystal structure of the sweet potato starch is destroyed.