粮油食品科技2016，Vol.24Issue(4)：33-37,5.
辛烯基琥珀酸淀粉酯取代度与理化特性关系研究
Study on the relationship between degree of substitution and physicochemical properties of OSA - starch
摘要
Abstract
It has great significance to study the relationship between degree of substitution (DS)and physicochemical properties for improving the OSA - starch's performance. A series of OSA - starch sam-ples with different DS were prepared from waxy corn starch and OSA,the preparation conditions were dis-cussed,and the change of characteristic absorption peak with DS was determined by infrared rays. The effect of DS on the OSA - starch's emulsifying property encapsulating property was investigated. The re-sults showed that the emulsifying capacity and emulsion stability increased firstly and then decreased with the increasing of DS,while the encapsulating rate increased all the time,but both of them lower than that of the imported product. The structure of the home - made and imported products was further analyzed by using XRD and DSC technology,the results showed that the internal structure of starch is one of the im-portant factors which may affect the OSA - starch's emulsion and encapsulating properties.关键词
辛烯基琥珀酸淀粉酯/取代度/理化性质Key words
OSA - starch/degree of substitution(DS)/physicochemical property分类
轻工纺织引用本文复制引用
王玲,郑温时,陈永富,陆财源,韩小瑜,王永江..辛烯基琥珀酸淀粉酯取代度与理化特性关系研究[J].粮油食品科技,2016,24(4):33-37,5.基金项目
2016年国家级大学生创新创业训练计划项目 （）
