| 辛烯基琥珀酸淀粉酯的制备及应用 |
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| 引用本文： | 何国庆, 宋晓燕, 阮晖. 辛烯基琥珀酸淀粉酯的制备及应用[J]. 中国食品学报, 2007, 7(1): 6-11 |
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| 作者姓名： | 何国庆 宋晓燕 阮晖 |
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| 作者单位： | 浙江大学食品与营养系,杭州,310029 |
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| 摘 要： | 由于同时引入了亲水性和疏水性基团,因此辛烯基琥珀酸淀粉酯是一种性能优良的乳化增稠剂。本文综述了该变性淀粉的分子结构、制备工艺、质量标准及其在食品工业中的应用情况,讨论了辛烯基琥珀酸淀粉酯的国内外研究现状和对该产品开发的意义。
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| 关 键 词： | 辛烯基琥珀酸淀粉酯 乳化增稠剂 制备 应用 |
| 文章编号： | 1009-7848(2007)01-0006-06 |
| 修稿时间： | 2007-01-26 |
Preparation and Application of Octenyl Succinic Anhydride Modified Starch |
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| He Guoqing,Song Xiaoyan,Ruan Hui. Preparation and Application of Octenyl Succinic Anhydride Modified Starch[J]. Journal of Chinese Institute of Food Science and Technology, 2007, 7(1): 6-11 |
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| Authors: | He Guoqing Song Xiaoyan Ruan Hui |
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| Abstract: | Octenyl succinic anhydride(OSA)modified starch is an effective emulsifier due to the addition of bifunctional groups that are both hydrophilic and hydrophobic. For this reason,OSA starch is been recognized increasingly. The chemical structure,preparation methods,standards and application range of OSA starch were described in this paper. And also discussed the recent research situation at home and abroad and development significance of OSA starch. |
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| Keywords: | OSA starch Emulsifier Preparation Application |
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