硬脂酸玉米淀粉酯的合成工艺及性质研究  

Study on Synthesis Technology and Properties of Corn Stearate Starch

作　　者：张燕萍[1] 史巧玲[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036

出　　处：《食品科学》2007年第1期115-117,共3页Food Science

摘　　要：本文以玉米淀粉为原料,硬脂酸为酯化剂,在微波条件下合成了硬脂酸玉米淀粉酯,着重研究了硬脂酸玉米淀粉酯的性质,如粘度、透明度、抗凝沉性和乳化性。结果表明:经过硬脂酸酯化后的淀粉大大改进了原淀粉的性能,粘度较低、透明度较高、抗凝沉性好并具有一定的乳化性。Stern＇ate starch was prepared from corn starch by esterification with stearic acid with microwave irradiation and the properties of stearate starch were also investigated. The results showed that compared to the native strareh, the viscosity of the paste of stearate starch is very low, the transparency very higher and the contra- retrogradation better, while the emulsifying stability increases.

关 键 词：微波 硬脂酸玉米淀粉酯 粘度 凝沉性 乳化性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]