摘要
以玉米淀粉为原料,油酸为酯化剂,在微波条件下合成油酸玉米淀粉酯,着重研究了油酸玉米淀粉酯的透明度、抗凝沉性和乳化性等性质。结果表明:经过油酸酯化后的淀粉改进了原淀粉的性能,透明度较高、抗凝沉性好并具有较好的乳化性。
Oleic acid starch ester was synthesized from cornstarch and oleic acid by microwave irradiation.The properties of oleic acid starch ester were researched,such as transparency,contra-retrogradation and emulsifying.The results showed that the properties of native starch was improved by etherification,the transparency very higher and the contra-retrogradation better and the emulsifying stability increases.
出处
《黑龙江八一农垦大学学报》
2009年第4期84-86,共3页
journal of heilongjiang bayi agricultural university
关键词
微波
油酸玉米淀粉酯
凝沉性
乳化性
microwave
oleic acid starch ester
contra-retrogradation
emulsifying stability
