微波有机相法制备辛烯基琥珀酸淀粉的表征和流变学研究  

Performance and rheology of ocentyl succinic starch ester made by microwave in organic phase

作　　者：陈均志[1] 郭睿[1] 银鹏[1] 

机构地区：[1]陕西科技大学化学与化工学院,咸阳712081

出　　处：《食品科技》2004年第6期62-65,共4页Food Science and Technology

摘　　要：研究了在微波条件下,以乙醇为介质制备辛烯基琥珀酸淀粉酯。通过红外、电镜、X衍射等测定,对产品的结构进行了表征,并讨论了淀粉糊的流变学性能。研究表明,利用微波有机相法制备的辛烯基琥珀酸淀粉酯,可作为性能优良的新型增稠剂。The preparation of starch ester of ocentyl succinic in alcohol medium and under the condition of microwave radiation was camed out. The structure and rheology property of starch ester of ocentyl succinic by the means of FT-IR, DSC, SEM, X-ray Diffraction and so on were studied. The results indicated that starch ester of ocentyl succinic prepared by microwave could be used as new thickening agent with good properties.

关 键 词：微波 玉米淀粉 辛烯基琥珀酸淀粉酯 结构 流变学性能 

分 类 号：TS201[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]