摘要
通过合成不同取代度的辛烯基琥珀酸淀粉酯,研究了不同淀粉产品糊的表面活性、凝沉性、冻融稳定性、透明度等理化性质。结果表明,临界胶束浓度(CMC值)随着取代度的提高而降低,较高取代度的淀粉样品具有良好的表面活性。辛烯基琥珀酸淀粉酯的凝沉性低于原淀粉,且随着取代度的提高,凝沉性减弱。冻融稳定性优于原淀粉,透明度也有所提高。
Starch octenyl succinate anhydride (SSOS) with different degrees of substitution was synthesized. The surface activity, retrogradation, freeze-thaw stability and transparency of different products were studied. The results showed that the CMC value of the products was decreasing as the degree of substitution was getting higher. Samples with higher degree of substitution featured good surface characteristics. Compare with raw starch, SSOS was weaker in retrogradation, and moreover it became more weaker with the DS improvement. Ester reaction gave it better freeze-thaw stability and clarity.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第1期25-26,36,共3页
Cereal & Feed Industry
基金
本研究受华南理工大学自然科学基金项目321-E52780资助
关键词
辛烯基琥珀酸淀粉酯
理化性质
表面活性
starch octenyl succinate anhydride
physicochemical properties
surface activity
