| 微波法酸解和酯化复合变性淀粉的制备及其性质的研究 |
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| 引用本文： | 史巧玲,张燕萍. 微波法酸解和酯化复合变性淀粉的制备及其性质的研究[J]. 食品研究与开发, 2006, 27(1): 47-50 |
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| 作者姓名： | 史巧玲 张燕萍 |
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| 作者单位： | 江南大学食品科学与安全教育部重点实验室,无锡,214036 |
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| 摘 要： | 研究了在微波条件下以硬脂酸和玉米淀粉为原料制备硬脂酸玉米淀粉酯的工艺条件。制备过程中酸解和酯化同时进行，缩短了反应时间，提高了工作效率。和原淀粉相比，其糊粘度较低、透明度高、抗凝沉性较好，有一定的乳化性。
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| 关 键 词： | 微波 硬脂酸 淀粉 粘度 透明度 凝沉性 |
| 收稿时间： | 2005-11-11 |
| 修稿时间： | 2005-11-11 |
STUDIES ON PREPARATION OF ACID-THINNED AND ESTERIFIED STARCH BY MICROWAVE AND PROPERTIES |
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| SHI Qiao-ling,ZHANG Yan-ping. STUDIES ON PREPARATION OF ACID-THINNED AND ESTERIFIED STARCH BY MICROWAVE AND PROPERTIES[J]. Food Research and Developent, 2006, 27(1): 47-50 |
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| Authors: | SHI Qiao-ling ZHANG Yan-ping |
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| Affiliation: | The Key Laboratery of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036 |
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| Abstract: | Stearate starch was obtained from corn starch by esterification with stearic acid by microwave irradiation. Acid-thin and esterification occured in the process, so the reaction time decreased and efficiency increased a lot. Compared to the native starch, the viscosity of the paste of stearate starch was very low, the transparency was very high, the contra- retrogradation was better, and emulsifying stability increased. |
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| Keywords: | microwave stearic acid starch viscosity transparency retrogradation |
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