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《Cereals & Oils》 2009-08
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Structural characterization and study on properties of cassava microcrystalline stearate starch

LI Su-ling1,GAO Qun-yu1,LIU Yao2 (1. College of Light Industry and Food Science,South China Univ. of Tech.,Guangzhou 510640,China; 2. Zhongshan Supervision Testing Institute of Quality & Metrology,Zhongshan 528403,China)  
Cassava microcrystalline stearate starch( CMSS) was prepared through micritization and dry esterification. The physicochemical properties of low degree of substitution of cassava microcrystalline stearate starch were studied and also the modern technology of infrared spectroscopy as well as X–ray diffraction were employed. The results show that after modifying,starch paste viscosity reduces significantly and retrogradation descends,transparency of starch paste becomes high. The properties of solubility,emulsifying ability and emulsifying stability are greatly improved. It is also revealed that the absorption peak strength of OH stretching vibration decreases nearby 3,000~3,700 cm-1 and the esterification reaction mainly happens at the amorphous region of the molecular structure.
【Fund】: 国家高新技术研究发展计划资助项目(2007AA10Z309)
【CateGory Index】: TS236.9
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