食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
1期
1-2,3
,共3页
孙纯锐%崔波%邱立忠%卞希良%夏凤清%黄亮亮
孫純銳%崔波%邱立忠%卞希良%夏鳳清%黃亮亮
손순예%최파%구립충%변희량%하봉청%황량량
羟丙基-硬脂酸淀粉%疏水性淀粉的亲水性修饰%凝沉稳定性
羥丙基-硬脂痠澱粉%疏水性澱粉的親水性脩飾%凝沉穩定性
간병기-경지산정분%소수성정분적친수성수식%응침은정성
hydroxy propyl-stearic acid starch%hydrophilic based on hydrophobic starch%sedimentation sta-bility
对制备疏水性淀粉的亲水性修饰工艺进行了研究,结果表明当醚化温度为40℃,醚化pH值为12,醚化反应时间为14 h,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,经过在此条件下验证试验制备的该产品的稳定性达到60%,比未经过修饰的硬脂酸淀粉酯的稳定性大大提高。
對製備疏水性澱粉的親水性脩飾工藝進行瞭研究,結果錶明噹醚化溫度為40℃,醚化pH值為12,醚化反應時間為14 h,環氧丙烷的添加量為澱粉榦基重量的8.5%時,經過親水性脩飾的硬脂痠澱粉酯的凝沉穩定性最高,經過在此條件下驗證試驗製備的該產品的穩定性達到60%,比未經過脩飾的硬脂痠澱粉酯的穩定性大大提高。
대제비소수성정분적친수성수식공예진행료연구,결과표명당미화온도위40℃,미화pH치위12,미화반응시간위14 h,배양병완적첨가량위정분간기중량적8.5%시,경과친수성수식적경지산정분지적응침은정성최고,경과재차조건하험증시험제비적해산품적은정성체도60%,비미경과수식적경지산정분지적은정성대대제고。
The process of modification hydrophilic based on hydrophobic starch molecular was studied .The result showed that when the 8.5%(w/w) Propylene oxide was added with the pH 12 at temperature 40℃for 14 hours,sedimentation stability could reach to 60 % more than non -modification hydrophilic based on hydrophobic starch molecular.