羧甲基淀粉钠-脂肪酸淀粉酯性质的研究  

Property of carboxymethyl starch fatty acid esters

作　　者：郭蕉兰 张燕萍[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《食品科技》2014年第7期272-276,共5页Food Science and Technology

摘　　要：主要研究了微波法制得的羧甲基淀粉钠(CMS)-月桂酸淀粉酯的乳化性质和黏度性质。通过与原羧甲基淀粉钠、羧甲基淀粉钠-己酸淀粉酯和羧甲基淀粉钠-硬脂酸淀粉酯作对比,重点关注了采用不同脂肪酸作为酯化剂时对产品性质的影响。结果表明:接入脂肪酸后,羧甲基淀粉钠的乳化性和黏度都有明显的改善,且都随着脂肪酸链长度的增加而增大。The study was mainly about the emulsifying properties and the viscosity performance of carboxymethyl starch sodium （CMS） laurate made by microwave, and by comparing laurate with CMS, hexanoate and stearate, focused on the variation of their properties when using different fatty acids as esterifying agent. The results indicated that the emulsifying properties and the viscosity performance can be improved by introducing fatty acids into CMS, and the value became lager when the the chain of fatty acid was longer.

关 键 词：羧甲基淀粉钠 己酸酯 月桂酸酯 硬脂酸酯 乳化性质 黏度性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]