淀粉基乳化剂具有原料来源广泛、天然安全和产品配伍性能好的优点,在食品工业中具有较好的应用和发展前景。文中以玉米淀粉为原料,通过氧化和乙酰化双重变性,研究了变性淀粉的糊化和乳化特性。研究表明,深度氧化对乙酰化具有一定的抑制作用;当样品的变性剂添加量之比(乙酸酐/次氯酸钠)在1.33～2.67时,可获得羧基含量为0.26%并且乙酰基/羧基比值在1.64～3.03的氧化-乙酰化淀粉,该淀粉质量浓度为6%时糊黏度在273～295 mPa.s,具有较优的乳化性能。

Starch-based emulsifiers have a good application prospect in food industry because of their natural and extensive sources,and good compatibility with other food components.A starch-based emulsifier was prepared by oxidation and acetylation of corn starch,and its pasting and emulsifying properties induced by acetyl-carboxy interaction were studied in this paper.Acetylation was restrained by high degree of oxidation,and oxidized starch acetates having 0.26 % of carboxyl content and acetyl/carboxyl ratios between 1.64~3.03 were prepared when the adding ratio of modifying agents(acetic anhydride/sodium hypochlorite) was between 1.33~2.67.Under the above conditions,the modified starch had paste viscosity between 273~295 mPa·s at 6 %(w/v) and showed good emulsifying properties.