辛烯基琥珀酸蜡质玉米淀粉与食品乳化剂复配性能研究.pdfVIP

Vol.18, 2011, No.4 　　　　 Cerea l and F ood I nd us try 辛烯基琥珀酸蜡质玉米淀粉与 食品乳化剂复配性能研究 郑茂强, 王　辛, 王　璐, 王四维 国家粮 储备局无锡科学研究设计院　(无锡　214035) 　:以实验室微乳法制备的辛烯基琥珀酸蜡质玉米淀粉为基料,与市场上常用的几种 品 乳化剂复配,研究二者的相互作用,结果表明,辛烯基琥珀酸蜡质玉米淀粉与蔗糖酯15 型复配乳化 性能良好, 协同作用随着蔗糖酯 15 型添加量的增加而得到强化, 在蔗糖酯15 型添加量为5 %时乳 化性能提升 15.38%。两者分子间相互作用较强, HPSEC 图谱中蔗糖酯 15 型出峰时间延迟 2.98 min;SEM 图显示两者复配物呈蓬松的多孔结构。 :辛烯基琥珀酸淀粉;乳化剂;复配作用 :TS236.9　　:B 　　:1672-5026 (2011)04-0031-04 Study on composite action of octenyl succinic anhydride wax corn starch and food emulsifier Zheng M ao iang, Wang Xin, Wang Lu, Wang Siwei Wuxi Science Research Design Institute of State Administ ration for Grain Reserve (Wuxi 214035) Abstract:The octenyl succinic anhydride waxiness corn starch w hich w as made by micro e- mulsion method w as used as base stock, formulated w ith some common food emulsifier, the in- teraction is studied.The results show that the composite action of octenyl succinic anhydride w ax corn starch and sucrose ester 15 is excellent, and it increases with the increase of sucrose ester 15 amount.the emulsifying capacity w ill be promoted 15.38%w hen the additive amount is 5%. The parties both have a strong interaction, the peak time of sucrose ester 15 delays 2.98 min, and the compound has a fluffy structure. Key words:octenyl succinic anhydride starch;emulsifier;composite action 　　, , [1-2] 、。 。 , 。 , 、 , 。 ,, 。 , , (OSA ), ,