摘要
通过对玉米淀粉经中长链脂肪酸酶促酯化改性后的理化性质的分析，考察其性质的变化，阐明其潜在应用价值，为其实际应用提供理论依据。中长链脂肪酸的引入不仅提高了淀粉乳的黏度、凝沉稳定性和冻融稳定性，且获得了良好的乳化性（67％-98％），且乳化效果明显好于明胶（40％）和蔗糖酯（50％），但与单甘脂（75％）相似。与辛烯基琥珀酸淀粉酯和醋酸淀粉酯相比，低取代度中长链脂肪酸淀粉酯的乳化性（92．36％～97．89％）和冻融稳定性（析水率为17％～20％）要优于辛烯基琥珀酸淀粉酯（析水率为47．2％）和醋酸淀粉酯（析水率为68．63％）。因此，酶促合成的中长链脂肪酸淀粉酯可以作为一种新型的、更为安全的乳化剂和冻融稳定剂广泛的应用到食品、医药及化妆品等领域。
In order to study the properties of starch after esterification of lipase, the physical and chemical properties of native corn starch, pre - treatment starch by NaOH - Urea solution as well as enzymatic synthesis medium - long chain fatty acid esters of starch has been investigated. The viscosity, retrogradation stability and freeze -thaw stability of starch emulsion were improved after esterification. The addition of medium - long chain fatty acid endowed starch with better emulsifiability （67% -98% ）. The emulsifying effectiveness of medium -long chain fatty acid esters on starch was better than that of gelatin （40%） and sucrose ester （50%） while similar to monostearin （75%）. On the comparison, the emulsifiability （92.36% -97.89% ） and freezethaw stability （leaching rate of water was 17% - 20% ） of low DS of medium - long chain fatty acid esters of starch were superior to octenyl succinic anhydride starch ester （leaching rate of water of 47.2% ） and also the acetate starch ester （leaching rate of water of 68.63% ）. Therefore, enzymatic synthesis medium - long chain fatty acid esters of starch could be used in the food industry, medicine and cosmetics as a new emulsifier with better security.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第4期11-17,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(21073050)
黑龙江省杰出青年基金(jc201106)
关键词
玉米淀粉
脂肪酶
中长链脂肪酸淀粉酯
理化性质
corn starch, lipase, medium - long chain fatty acid esters of starch, physical and chemical properties
