低取代度硬脂酸木薯微晶淀粉酯的制备及性质研究

本文主要研究低取代度硬脂酸木薯微晶淀粉酯的制备和性质，为硬脂酸木薯微晶淀粉的应用提供一定的理论依据。淀粉经微晶化和酯化反应后，粘度显著降低，满足高浓低粘的要求，适于用作微胶囊壁材。粘度的降低也带来凝胶强度降低，合适的凝胶强度适合于用作脂肪模拟品。淀粉变性后，凝沉性变小，透明度增加，冷糊透明度的稳定性差，透明度随淀粉的凝沉而降低，溶解度大大增加，接入硬脂酸碳链后，淀粉具备了乳化性，可用作乳化剂。

Preparation and physicochemical properties of cassava microcrystalline stearate starch（CMSS）with different low degree of substitution were studied in this paper, which could be theoretical basis of practical application in future. After microcrystallization and esterification, for CMSS,there is a significant reduction in viscosity, meeting the high concentration of low viscosity condition that could be used for micro-capsule wall material. With the decrease of viscosity, the gel strength becomes lower. When gel reaches desired strength, the CMSS can be used for fat substitutes. After modification,the transparency of CMSS are rises and the solubility. With the introduction of C18 chain into starch granule,CMSS gets the characteristic of emulsifying,which makes it be favorable for food additive.