高粘度十二烯基琥珀酸淀粉钠理化性质的研究(Ⅱ)——颗粒形貌和乳化性质

Studies on the Property of High Viscosity Starch Sodium Dodecenylsuccinate: Structures of Starch Granule and Emulsify Nature

原玉米淀粉经十二烯基琥珀酸酐 (DDSA)酯化后 ,颗粒形貌发生变化 .经研究认为 :化学反应首先发生在淀粉颗粒表面的无定形区 ;酯化后淀粉的乳化能力明显增强 ,不同取代度产品的亲水亲油平衡 (HLB)值均大于 10 。

Esterificated by dodecenyl succinic anhydride, the maize starch structure were a little changed. It was found that the chemical reaction predominantly taken place in amorphous domains of starch granule; and the emulsify capability of starch was enforced obviously. The HLB values of starch with different DS were more than 10 of all, so the starch sodium dodecenyl succinate was emulsifying stabilizer of hydrophile type.