摘要
主要研究了不同原料的酶解辛烯基琥珀酸淀粉酯的制备及其性质特征,着重比较了其粘度、乳化稳定性、包埋能力及作为壁材的微胶囊油脂的贮藏稳定性。
The preparation and characterization of the enzymolysised starch sodium octenyl succinate and its property were studied in this paper. Especially about the viscosity of different products, the emulsification stability, the embedding ability and the comparison of store stability were studied.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第1期102-104,共3页
Science and Technology of Food Industry
关键词
辛烯基琥珀酸淀粉酯
酶解
粘度
乳化稳定性
微胶囊
starch sodium octenyl succinate
enzymolysis
viscosity
emulsification stability
microcapsule
