采用搅拌球磨机对木薯淀粉进行机械活化，以活化60min 的木薯淀粉为原料，NaOH 为催化剂，一氯乙酸为醚化剂，干法制备羧甲基淀粉，探讨温度、质量浓度、pH 值、电解质、放置时间、剪切应力等因素对产物糊黏度的影响。结果表明：机械活化木薯淀粉羧甲基化产物糊的黏度在25～40℃的范围内保持相对稳定，温度大于40℃后，糊的黏度随温度升高而降低；糊黏度随淀粉质量浓度的增大而增大；在中性介质中糊黏度最高，但抗酸碱能力不强；糊黏度对NaCl 比较敏感，抗盐能力较差；糊在常温状态易于凝沉而不太稳定；糊液接近牛顿流体。
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