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| 十二烯基琥珀酸淀粉酯性质的研究 | |
| 引用本文： | 朱旻鹏,李新华,刘爱华.十二烯基琥珀酸淀粉酯性质的研究[J].食品科学,2005,26(6):102-105. |
| 作者姓名： | 朱旻鹏 李新华 刘爱华 |
| 作者单位： | 1. 沈阳师范大学化学与生命科学学院,辽宁,沈阳,110034 2. 沈阳农业大学食品学院,辽宁,沈阳,110161 3. 辽宁绿色阳光天然食品有限公司,辽宁,沈阳,110000 |
| 摘 要： | 采用RVA快速粘度测定仪，研究了十二烯基琥珀酸淀粉酯(SSDS)糊的粘度性质。测定了糊的凝沉性质、糊的乳化性质、糊的冻融稳定性、并采用扫描电子显微镜对SSDS的微观结构进行了分析。结果显示：酯化后SSDS的颗粒形貌、糊粘度性质较原玉米淀粉糊有较显著变化、其抗凝沉性、乳化性都明显优于原玉米淀粉，而冻融稳定性比原玉米淀粉差。 |
| 关 键 词： | 十二烯基琥珀酸淀粉酯 粘度 乳化性 凝沉性 冻融稳定性 RVA |
| 文章编号： | 1002-6630(2005)06-0102-04 |
Studies on Property of Starch Sodium Dodecenyl Succinate |
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| ZHU Min-peng,LI Xin-hua,LIU Ai-hua.Studies on Property of Starch Sodium Dodecenyl Succinate[J].Food Science,2005,26(6):102-105. | |
| Authors: | ZHU Min-peng LI Xin-hua LIU Ai-hua |
| Affiliation: | ZHU Min-peng1,LI Xin-hua2,LIU Ai-hua3 |
| Abstract: | The properties of Starch Sodium Dodecenyl Succinate (SSDS), such as the retrogradation, emulsion stability, freeze- thaw stability and the granule microphtograph were studied. By the means of Rapid Visco Analyser the viscosity characteristic of Starch Sodium Dodecenyl Succinate was investigated. The results indicated that the structure and the paste property of SSDS were different from those of the maize starch, and SSDS showed fine properties of lower retrogradation, better emulsion stability, but the freeze-thaw stability of SSDS was worse than maize starch. |
| Keywords: | starch sodium dodecenyl succinate viscosity emulsion stability retrogradation freeze-thaw stability RVA |
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