摘要
对硬脂酸蜡质玉米淀粉酯的半干法制备工艺及其乳化性进行了研究,结果表明,硬脂酸蜡质玉米淀粉酯的最佳制备工艺条件为:硬脂酸添加量为4%(干淀粉),反应温度为145℃,反应时间为4h,制得的淀粉酯取代度为0.0055,具有很好的乳化性能,其取代度和粘度对乳化能力和乳化稳定性均有较大影响。
The starch stearates were prepared by reaction of stearic acid with the waxy maize starch by semi-dry process,the result showed that at 145℃, with 4% stearic acid （dry starch weight）, for 4h, the process was optimized,and the degree of substitution was 0.0055.The emulsifying properties of waxy maize starch stearates was excellent.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期199-200,203,共3页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划(2006BAD05A07)
