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干法合成硬脂酸小麥淀粉酯的特性研
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on Synthesis of Wheat Starch Stearate by Dry Method and Its Properties
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    摘要:

    以小麥淀粉為原料采用鹽酸催化干法合成硬脂酸淀粉酯,?？疾炝司|(zhì)溫度,、均質(zhì)速率和體系pH值對硬脂酸淀粉酯乳化性的影響,，以及溫度和剪切速率對其粘度的影響，并對產(chǎn)品的顏色,、透明度、凝沉性、凍融穩(wěn)定性等性質(zhì)進行了研究,。結(jié)果表明，取代度為0.0138的硬脂酸淀粉酯的乳化性優(yōu)于阿拉伯膠,，乳化性受pH值影響的變化趨勢與阿拉伯膠大致相同,，其色差值與阿拉伯膠相當(dāng)。隨著產(chǎn)品取代度的提高,，產(chǎn)品顏色變黃,，透明度增加，凝沉程度減弱,，凍融穩(wěn)定性下降,。

    Abstract:

    Wheat starch stearate was synthesized by esterification of wheat starch with stearic acid, and hydrochloric acid was added as catalyzer. The effects of temperature，homogenizing rate and pH value on emulsion capacity and the effects of temperature and shearing rate on viscosity were investigated. Furthermore, the product properties, such as color, transparency percentage, retrogradation, freeze-thaw stability were also determined. The results showed that the emulsion capacity of starch stearate is superior to that of arabic gum, with the similar change trend resulting from pH value. Therewith, the chromatism value of starch stearate was similar to that of arabic gum. As DS (degree of sustitution) increased, the color changed into yellow, transparency percentage enhanced, retrogradation weakened, and freeze-thaw stability fell.

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劉國琴,陳潔,韓立鵬,李琳.干法合成硬脂酸小麥淀粉酯的特性研[J].農(nóng)業(yè)機械學(xué)報,2009,40(8):143-148. on Synthesis of Wheat Starch Stearate by Dry Method and Its Properties[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(8):143-148.

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