摘要
研究了在微波条件下以硬脂酸和玉米淀粉为原料制备硬脂酸玉米淀粉酯的工艺条件。制备过程中酸解和酯化同时进行,缩短了反应时间,提高了工作效率。和原淀粉相比,其糊粘度较低、透明度高、抗凝沉性较好,有一定的乳化性。
Stearate starch was obtained from corn starch by esterification with stearic acid by microwave irradiation. Acid-thin and esterification occured in the process, so the reaction time decreased and efficiency increased a lot. Compared to the native starch, the viscosity of the paste of stearate starch was very low, the transparency was very high, the contra- retrogradation was better, and emulsifying stability increased.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期47-50,共4页
Food Research and Development
关键词
微波
硬脂酸
淀粉
粘度
透明度
凝沉性
microwave
stearic acid
starch
viscosity
transparency
retrogradation
