硬脂酸木薯淀粉酯的理化性质研究  

Physicochemical properties study of stearate cassava starch

作　　者：徐中岳[1] 罗志刚[1] 何小维[1] 

机构地区：[1]华南理工大学轻化工研究所,广州510640

出　　处：《食品科技》2010年第3期242-245,共4页Food Science and Technology

基　　金：高等学校博士学科点专项科研基金项目(20070561078);广东省产学研结合项目(2007B090400003);广东省科技攻关项目(2008B021100016)

摘　　要：以木薯淀粉为原料制备硬脂酸木薯淀粉酯,研究了硬脂酸木薯淀粉酯的理化性质。结果表明,木薯淀粉经过酸解、酯化其理化性质发生了显著改变,随取代度的升高它的溶解度、透明度、乳化性及冻融稳定性都提高,糊黏度降低,同一取代度样品随温度升高黏度下降。Stearate cassava starch is prepared by cassava starch and the properties of stearate starch are also investigated in this paper.The results show that physicochemical properties of cassava starch are significantly changed after acidolysis and esterify.With the increase of the degree of substitute （DS）,the solubility,transparency,emulsifying stability,as well as freezing thawing stability of stearate cassava starch increase,the viscosity of the paste decrease,at the same time with the temperature increasing the paste viscosity of samples with the same DS decline.

关 键 词：硬脂酸木薯淀粉酯 酸解 酯化 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]