棕榈油淀粉酯的乳化性和黏度的研究

Study on physical and chemical properties of palm esters of starch

以天然油棕榈油、玉米淀粉为原料,采用微波结合高温的方法制得棕榈油玉米淀粉酯。并对其乳化性和黏度性质做了研究。结果表明,玉米淀粉经过棕榈油的酯化变性后,具有明显的乳化性,而且黏度显著降低,具有高浓低黏的特性。棕榈油淀粉酯具有剪切变稀的特性,属于假塑性流体。

In this article, starch fatty-acid ester was synthesized by microwave-assisted high temprature heating with corn starch and palm oil as raw material. The physical and chemical properties were discussed. The results showed that： the corn starch after denaturation by palm oil esterifieation had a clear emulsion ability, and a significant reduction in viscosity, with characteristics of high concentration of low-viscosity. Palm esters of corn starch with shear-thinning properties, belonged to pseudoplastic fluids.