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FOOD SCIENCE
2010,31
(18)
161-164
蜡质玉米淀粉的双重改性及其在油脂微胶囊化中的应用
作 者：
孔令伟;郑为完;张雪春;廖和菁;张海玲;龙吉云;邹金;张德
单 位：
南昌大学食品科学与技术国家重点实验室;华中农业大学园艺林学学院
关键词：
蜡质玉米氧化淀粉酯;微胶囊化;粉末油脂
摘 要：
以蜡质玉米淀粉为原料,经双氧水氧化和辛烯基琥珀酸酐酯化得到羧基含量为0.073%,取代度为0.019的蜡质玉米氧化淀粉酯。将合成的蜡质玉米氧化淀粉酯作为乳化剂,应用于油脂微胶囊化中,制备出包埋率达91.99%的粉末油脂。
译 名：
Double Modification of Waxy Maize Starch and Its Application in Powder Oil Microcapsules
作 者：
KONG Ling-wei1,ZHENG Wei-wan1,ZHANG Xue-chun1,LIAO He-jing1,ZHANG Hai-ling1,LONG Ji-yun1,ZOU Jin1,ZHANG De2(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;2.College of Horticulture and Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
oxidized waxy maize starch esters;microencapsulatation;powder oil
摘 要：
Oxidized waxy maize starch esters were prepared from waxy maize starch after oxidation with hydrogen peroxide and esterification with octenyl succinic anhydride,which presented a carboxyl content of 0.073% and a degree of substitution of 0.019.The synthesized starch esters were applied to soybean oil microencapsulation as an emulsifier,and power soybean oil microcapsules with an embedding ratio of 91.99% were obtained.
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