摘要
以大米淀粉为原料,硬脂酸为酯化剂,利用滚筒干燥技术合成了硬脂酸大米淀粉酯并对其黏度、乳化性、透明度及冻融稳定性等性质进行了研究。同时,利用红外光谱仪及X-射线衍射仪对其结构进行了表征。结果表明:淀粉经过改性以后,黏度和冻融稳定性降低,透明度和乳化性增强;红外结构与X-射线衍射表明,滚筒法制备硬脂酸淀粉酯是可行的,滚筒酯化使淀粉的结晶结构遭到破坏。
Rice starch stearate was prepared by drum dryer with rice starch as raw material, stearic acid as esterifying agent. The properties such as viscosity, emulsifiability, transparency and freeze-thaw stability were also investigated. The structure of rice starch stearate was detected by FTIR spectrum and XRD. The results show that after modifying, starch viscosity and freeze-thaw stability decreased, transparence and emulsifiability were improved. FTIR revealed that it is feasible to prepare rice starch stearate by drum dryer. Starch crystalline structure was destroyed after being modified.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第11期48-52,共5页
Food and Fermentation Industries
