摘要
用环氧丙烷作为醚化剂对玉米淀粉进行醚化处理后,再采用硬脂酸作为酯化剂进行酯化反应,使淀粉分子上面同时接入亲水性的羟丙基和疏水性的烷基,避免单纯酯化改性只接入疏水性基团,导致亲水性降低,从而导致在水包油体系中淀粉的乳化性差的缺陷。本文对制备疏水性玉米淀粉的醚化亲水性修饰工艺进行了研究,结果表明:反应体系的醚化温度为40℃,醚化pH值为12,醚化反应时间为14小时,环氧丙烷的添加量为淀粉干基重量的8.5%时,经过亲水性修饰的硬脂酸淀粉酯的凝沉稳定性最高,经过在此条件下进行验证试验制备的该产品的乳化性达到73%,乳化稳定性达到70%,比未经过修饰的硬脂酸淀粉酯的乳化性能显著提高。该工艺是一种有效提高疏水性淀粉乳化性能的新技术,具有重要的推广应用意义。
The corn starch reacted with propylene oxide first, then with stearic acid to add the hydrophilic hydroxypropyl group and hydrophobic alkyl group on the starch molecule. This can avoid the emulsion flaw in the oil/water system because of only the hydrophobic group introduced on the starch molecule. The process of modification hydrophilic group on hydrophobic starch molecular was studied. The result showed that 8.5% （w/w） Propylene oxide added at pH 14, 80~C for 14 hours, the emulsion capacity could reach to 73%. The emulsion Stability could reach to 70%, which was much higher than non - modified stearic acid starch. This is a new technology in improving starch emulsion property, therefore, its application has high significance.
出处
《中国食品添加剂》
CAS
北大核心
2014年第3期77-80,共4页
China Food Additives
基金
国家十二五"主食产业化关键技术与装备及其产业化"(2012BAD37B00)
关键词
羟丙基-硬脂酸淀粉
疏水性淀粉的亲水性修饰
乳化性能
hydroxy propyl -stearic acid starch
hydrophilic based on hydrophobic starch
molecule
emulsifying property
