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下里巴牛
至尊木蟲(chóng) (著名寫(xiě)手)
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Accession number: 20152100880115 Title: The properties of enzymatic synthesis medium-long chain fatty acid esterification of starch Authors: Wang, Yan1; Xin, Jiaying1, 2; Wu, Wenlong1 Author affiliation: 1 Local Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Haerbin, China 2 State Key Laboratory of Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China Corresponding author: Xin, Jiaying Source title: Journal of the Chinese Cereals and Oils Association Abbreviated source title: J. Chin. Cereals Oils Assoc. Volume: 30 Issue: 4 Issue date: April 25, 2015 Publication year: 2015 Pages: 11-17 Language: Chinese ISSN: 10030174 Document type: Journal article (JA) Publisher: Editorial Department, Chinese Cereals and Oils Association, China Abstract: In order to study the properties of starch after esterification of lipase, the physical and chemical properties of native corn starch, pre-treatment starch by NaOH-Urea solution as well as enzymatic synthesis medium-long chain fatty acid esters of starch has been investigated. The viscosity, retrogradation stability and freeze-thaw stability of starch emulsion were improved after esterification. The addition of medium-long chain fatty acid endowed starch with better emulsifiability (67%~98%). The emulsifying effectiveness of medium-long chain fatty acid esters on starch was better than that of gelatin (40%) and sucrose ester (50%) while similar to monostearin (75%). On the comparison, the emulsifiability (92.36%~97.89%) and freeze-thaw stability (leaching rate of water was 17%~20%) of low DS of medium-long chain fatty acid esters of starch were superior to octenyl succinic anhydride starch ester (leaching rate of water of 47.2%) and also the acetate starch ester (leaching rate of water of 68.63%). Therefore, enzymatic synthesis medium-long chain fatty acid esters of starch could be used in the food industry, medicine and cosmetics as a new emulsifier with better security. ©, 2015, Journal of the Chinese Cereals and Oils Association. All right reserved. Number of references: 14 Main heading: Fatty acids Controlled terms: Chains - Chemical properties - Emulsification - Esterification - Esters - Freezing - Leaching - Lipases - Starch - Thawing - Urea Uncontrolled terms: Corn starch - Enzymatic synthesis - Food industries - Freeze-thaw stability - Leaching rates - Long chain fatty acid - Octenyl succinic anhydride - Physical and chemical properties Classification code: 423 Non Mechanical Properties and Tests of Building Materials - 461.9 Biology - 602.1 Mechanical Drives - 801 Chemistry - 802.2 Chemical Reactions - 802.3 Chemical Operations - 804.1 Organic Compounds - 822.2 Food Processing Operations Database: Compendex |
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