摘要
对硬脂酸淀粉酯的流变学性质和乳化稳定性进行了研究.结果表明:硬脂酸淀粉酯的粘度明显低于原淀粉,其粘度随温度的升高和剪切速率的增加而下降,取代度的增加对硬脂酸淀粉酯的粘度没有显著影响;硬脂酸淀粉酯的乳化稳定性随取代度、硬脂酸淀粉酯用量以及油水比的增加而增加,随温度的升高而降低.
The rheology and emulsified properties of starch stearate were studied in this paper. The viscosity of starch stearate is significantly lower than the raw starch and decreases with the increase of temperature and share rate. The increase of DS of the starch stearate does not effect its viscosity. The emulsifying stability of the starch stearate increases with the increase of DS, dosage of starch stearate, and ratio of oil to water, but decreases with the increase of temperature.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2003年第5期80-82,94,共4页
Journal of Wuxi University of Light Industry
