精白米糠的改性及其在油脂微胶囊化中的应用  

Modification of white rice bran and its application in microencapsulation of oil

作　　者：邹金[1] 石燕[1] 郑为完[1] 张海玲[1] 廖和菁[1] 孔令伟[1] 龙吉云[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《食品科技》2011年第6期180-184,共5页Food Science and Technology

摘　　要：以精白米糠为原料,采用中温淀粉酶酶解淀粉制得DE值为21.52的糊精,再进行酯化改性制备辛烯基琥珀酸糊精酯,取代度为0.0196。用红外光谱法对产物结构进行定性分析,结果表明成功合成目标产物。将合成的辛烯基琥珀酸糊精酯作为水溶性乳化剂及米糠淀粉酶解液(主要含糊精和蛋白)为壁材,应用于油脂微胶囊化中,取得了较好的效果。Taking white rice bran as raw material,the dextrin with DE value 21.52 was prepared by using medium temperature amylase to hydrolyze starch.And then octenylsuccinic dextrin ester was synthesized via esterification with dextrin and octenylsuccinate,the degree of substitution reaches 0.0196.The structural analysis by infrared spectroscopy showed that the target product was obtained.The use of octenylsuccinic dextrin ester as water-soluble emulsifier and enzymatic hydrolysates of rice bran starch mainly containing dextrin and protein as wall material in oil micro-capsulate led to a better result.

关 键 词：精白米糠 酶解 酯化 微胶囊化 

分 类 号：TS201.9[轻工技术与工程—食品科学]