摘要
以玉米淀粉为原料,硬脂酸为酯化剂,分别利用挤压法和高温法合成了硬脂酸玉米淀粉酯,主要研究了这两种方法制备出的硬脂酸玉米淀粉酯在取代度和性质上的差异,如稳定性、粘度、溶解度、透明度、糊化度等。结果表明:经过酯化变性后的淀粉改变了原淀粉的一些性质,粘度显著降低,糊化度有所提高,溶解性增强,并具有一定的乳化性,但透明度和稳定性有所降低。
The ester of stearic acid and starch was prepared by two methods extrusion and high temperature. The properies of the two esters of stearic acid and starch, for example stability, viscosity, solubility,transparency, gel temp and so on were studied.The result indicated that the raw starch＇ s properties were modified after being esterified with certain emulsification.The viscosity, transparency and stability of paste decreased, gel temp and solubility increased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第10期143-146,共4页
Science and Technology of Food Industry
关键词
挤压
高温
硬脂酸玉米淀粉酯
性质
extrusion
high temperature
ester of stearic acid and starch
properties
