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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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