摘要
研究了辛烯基琥珀酸蜡质玉米淀粉(OSA WM淀粉)的乳化性质,其乳化活性和乳化稳定性随着淀粉用量、pH值、离子浓度的升高而增高;随着DHA藻油用量、DE值的升高而降低。OSA WM淀粉-DHA藻油乳状液油滴粒径较小,两峰值对应的粒径分别为0.46μm和50.11μm,其微胶囊粉末为近似球形,其包埋效率为92.21%,反映出OSA WM淀粉具有优良的乳化性能。
The emulsifying property of octenyl succinate anhydride waxy maize starch （OSA WM Starch） was studied. The emulsifying activity and stability increased with the increase of starch amount, pH and ion concentration, declined with the increase of DHA algal oil amount and DE. The particle size of OSA WM Starch- DHA emulsion was small, and that of two peaks were 0. 46 μm and 50. 11 μm. The microcapsule was approximately spherical and the embedding rate was 92.21%. The result shows that, OSA WM starch has excellent emulsifying property.
出处
《粮食与食品工业》
2011年第1期32-36,共5页
Cereal & Food Industry
基金
江苏省自然基金项目
BK2008524
关键词
辛烯基琥珀酸蜡质玉米淀粉
DHA藻油
乳化性质
粒径
包埋效率
octenyl succinate anhydride waxy maize starch
DHA algal oil
emulsifying prop erty
particle size
embedding rate
