以大米淀粉为原料,硬脂酸为酯化剂,利用滚筒干燥技术合成了硬脂酸大米淀粉酯并对其黏度、乳化性、透明度及冻融稳定性等性质进行了研究。同时,利用红外光谱仪及X-射线衍射仪对其结构进行了表征。结果表明:淀粉经过改性以后,黏度和冻融稳定性降低,透明度和乳化性增强;红外结构与X-射线衍射表明,滚筒法制备硬脂酸淀粉酯是可行的,滚筒酯化使淀粉的结晶结构遭到破坏。

Rice starch stearate was prepared by drum dryer with rice starch as raw material,stearic acid as esterifying agent.The properties such as viscosity,emulsifiability,transparency and freeze-thaw stability were also investigated.The structure of rice starch stearate was detected by FTIR spectrum and XRD.The results show that after modifying,starch viscosity and freeze-thaw stability decreased,transparence and emulsifiability were improved.FTIR revealed that it is feasible to prepare rice starch stearate by drum dryer.Starch crystalline structure was destroyed after being modified.