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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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