半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究  

Study on semi-dry preparation and emulsifying property of waxy maize starch stearates

作　　者：邱立忠 卞希良 孙纯锐 宋瑞江 夏凤清 

机构地区：[1]诸城兴贸玉米开发有限公司,山东诸城262200

出　　处：《食品工业科技》2009年第1期199-200,203,共3页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划(2006BAD05A07)

摘　　要：对硬脂酸蜡质玉米淀粉酯的半干法制备工艺及其乳化性进行了研究,结果表明,硬脂酸蜡质玉米淀粉酯的最佳制备工艺条件为:硬脂酸添加量为4%(干淀粉),反应温度为145℃,反应时间为4h,制得的淀粉酯取代度为0.0055,具有很好的乳化性能,其取代度和粘度对乳化能力和乳化稳定性均有较大影响。The starch stearates were prepared by reaction of stearic acid with the waxy maize starch by semi-dry process,the result showed that at 145℃, with 4% stearic acid （dry starch weight）, for 4h, the process was optimized,and the degree of substitution was 0.0055.The emulsifying properties of waxy maize starch stearates was excellent.

关 键 词：硬脂酸蜡质玉米淀粉酯 半干法制备工艺 乳化性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]