| 十二烯基琥珀酸淀粉酯性质的研究 |
| |
| 引用本文： | 陈煦 张燕萍 吴嘉根. 十二烯基琥珀酸淀粉酯性质的研究[J]. 食品与生物技术学报, 2001, 20(1): 58-61 |
| |
| 作者姓名： | 陈煦 张燕萍 吴嘉根 |
| |
| 作者单位： | 无锡轻工大学食品学院, |
| |
| 摘 要： | 十二烯基酯化淀粉是一种优良的增稠和乳化剂.作者研究了其力学性质和乳化稳定性，并进行了微胶囊包埋实验，实验证明其包埋效果比传统的壁材更好.
|
| 关 键 词： | 增稠；乳化；微胶囊 |
| 文章编号： | 1009-038X(2001)01-0058-04 |
| 修稿时间： | 2000-01-04 |
Studies on the Property ofStarch Sodium Dodecenylsuccinate |
| |
| CHEN Xu,ZHANG Yan ping,WU Jia gen. Studies on the Property ofStarch Sodium Dodecenylsuccinate[J]. Journal of Food Science and Biotechnology, 2001, 20(1): 58-61 |
| |
| Authors: | CHEN Xu ZHANG Yan ping WU Jia gen |
| |
| Abstract: | The paste property of starch sodium dodecenylsuccinate and corn starch was studied with Haake rotoviscometer and Brabender viscometer. The result showed that the thickening ability of starch sodium dodecenylsuccinate was better than that of corn starch. The emulsion stability of starch sodium dodecenylsuccinate was invcstigatcd by the mcthod of wcighting, comparcd with that of gum arabic and corn starch. The result indicated that the emulsion stability of starch sodium dodecenylsuccinate was better than that of corn starch and equal to that of gum arabic. The starch sodium dodecenylsuccinate and dextrin adding gum arabic was sued as the wall material in microencapsulation examination by the method of spray drying. The result showed that the microencapsulation efficiency using starch sodium dodecenylsuccinate was better than that using dextrin adding gum arabic. |
| |
| Keywords: | thickening emulsification microencapsulation |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《食品与生物技术学报》浏览原始摘要信息 |
|
点击此处可从《食品与生物技术学报》下载免费的PDF全文 |
