微波有机相法制备辛烯基琥珀酸淀粉酯乳化性能的研究  

Study on Emulsibility of Ocentyl Succinic Starch Ester Prepared in Orgnic Medium Under Microwave

作　　者：陈均志[1] 赵艳娜[1] 银鹏[1] 

机构地区：[1]陕西科技大学化学与化工学院,陕西咸阳712081

出　　处：《食品科学》2005年第1期80-83,共4页Food Science

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,讨论了改性前后淀粉糊溶液对介质pH值、糖、盐等介质浓度的耐受性。同时对产品的乳化等糊液性能及其影响因素进行了详细的探讨,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乳化增稠剂。This paper dealed with the preparation of starch ester of ocentyl succinic in alcohol medium under the microwave radiation. It discussed the endurance of starch paste against pH and the concentration of sugar and salt. At the same time it studied the emulsion stability and the affecting facts in detail. The results indicated that starch ester of ocentyl succinic under microwave radiation 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 乳化性能 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]