| 微波法油酸玉米淀粉酯制备工艺及性质研究 |
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| 引用本文： | 贾建,曹龙奎,周睿. 微波法油酸玉米淀粉酯制备工艺及性质研究[J]. 黑龙江八一农垦大学学报, 2009, 21(4): 84-86 |
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| 作者姓名： | 贾建 曹龙奎 周睿 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319;黑龙江八一农垦大学食品学院,大庆,163319;黑龙江八一农垦大学食品学院,大庆,163319 |
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| 摘 要： | 以玉米淀粉为原料,油酸为酯化剂,在微波条件下合成油酸玉米淀粉酯,着重研究了油酸玉米淀粉酯的透明度、抗凝沉性和乳化性等性质。结果表明：经过油酸酯化后的淀粉改进了原淀粉的性能,透明度较高、抗凝沉性好并具有较好的乳化性。
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| 关 键 词： | 微波 油酸玉米淀粉酯 凝沉性 乳化性 |
Study on Technology and Property of Oleic Acid Starch Ester by Microwave Irradiation |
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| Jia Jian,Cao Longkui,Zhou Rui. Study on Technology and Property of Oleic Acid Starch Ester by Microwave Irradiation[J]. journal of heilongjiang bayi agricultural university, 2009, 21(4): 84-86 |
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| Authors: | Jia Jian Cao Longkui Zhou Rui |
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| Affiliation: | (College of Foodstuff, Heilongjiang Bayi Agricultural University, Daqing 163319 ) |
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| Abstract: | Oleic acid starch ester was synthesized from cornstarch and oleic acid by microwave irradiation.The properties of oleic acid starch ester were researched,such as transparency,contra-retrogradation and emulsifying.The results showed that the properties of native starch was improved by etherification,the transparency very higher and the contra-retrogradation better and the emulsifying stability increases. |
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| Keywords: | microwave oleic acid starch ester contra-retrogradation emulsifying stability |
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