蜡质玉米淀粉的双重改性及其在油脂微胶囊化中的应用  

Double Modification of Waxy Maize Starch and Its Application in Powder Oil Microcapsules

作　　者：孔令伟[1] 郑为完[1] 张雪春[1] 廖和菁[1] 张海玲[1] 龙吉云[1] 邹金[1] 张德[2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]华中农业大学园艺林学学院,湖北武汉430070

出　　处：《食品科学》2010年第18期161-164,共4页Food Science

摘　　要：以蜡质玉米淀粉为原料,经双氧水氧化和辛烯基琥珀酸酐酯化得到羧基含量为0.073%,取代度为0.019的蜡质玉米氧化淀粉酯。将合成的蜡质玉米氧化淀粉酯作为乳化剂,应用于油脂微胶囊化中,制备出包埋率达91.99%的粉末油脂。Oxidized waxy maize starch esters were prepared from waxy maize starch after oxidation with hydrogen peroxide and esterification with octenyl succinic anhydride,which presented a carboxyl content of 0.073% and a degree of substitution of 0.019.The synthesized starch esters were applied to soybean oil microencapsulation as an emulsifier,and power soybean oil microcapsules with an embedding ratio of 91.99% were obtained.

关 键 词：蜡质玉米氧化淀粉酯 微胶囊化 粉末油脂 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]