The Preparation, Characterization And Application Of Starch Fatty Acid Esters

The preparation of starch fatty acid esters with fatty acid and raw material cornstarch, physical chemistry property of product, and the application in microcapsulepowder oil and powder butyrum, were studied. The results were as follows:1. Preparation technology of starch esters. In single factor experiments, theeffects of the factors on the degree og substitute (DS) were investigated, inlcudingreaction temperature and time, catalyst and fatty acid methyl ester and so on. Basedon those, by the second order regression rotation designing experiments, the mostoptimal process condition was as follows: the reaction temperature56℃, reactionperiod 11.6h, catalyst dosage 2.64%, materials ratio (starch:fatty acid methyl ester)1:1.4(w/w), the DS of product 0.10683.2. Physico-chemical property of starch esters. The physico-chemical property ofstarch esters were researched with modern analytical method. By means of UV andFT-IR spectrum, the characteristic absorption band of hydroxy was weakened,because of the substituted of hydroxy in native starch. The X-ray diffractionconfirmed that the reaction mainly accured at amorphous regions. The result of TGrevealed that thermal stability decreased. HPLC showed the molecular weight.After hydrolyzed and esterified, the dissolubility and clarity, retrogradation rised.The paste was shearing-thinning, which should belong to Pseudoplastic Liquid. It canbe used as food additive because of the hydrophilicity and lipophilicity. With thedecrease of the paste viscosity, it can be used as encapsulate, satifying therequirement in low viscosity but high content. It also can be used as fat mimic withthe proper intensity of poste.3. Application in food. Encapsulations of dispersed oil phase were realized byspray drying using starch esters which substitute sodium caseinate partly. Theoptimum technological conditions of spray drying were as follows: inlet airtemperature 185℃, outlet air temperature 95℃, feeding rate 20.0mL·min^-1, airpressure 0.10MPa, microencapsulation efficiencies were over 95% on this condition,The products showed good properties. The application of starch esters as fat mimic in the non-dair whipped toping wasresearched, and it can result in the decrease of hydrogenated vegetable oil and sodiumcaseinate. The optimum formula was: hydrogenated vegetable oil 18%, sodiumcaseinate 5%, corn syrup (from dry matter)38.5%, lactose 6%, sugar 20%, starchesters 4%, monoglyceride 3%, emulsifierPLW-2 4.5%, emulsifier PLR-2 1%,and the solids content was 45%. The product prepared with the optimum formular hadnice foaming ratio, foams firmness, serum loss, and similar properties to the whippedtopping in the marcket, such as texture, and taste.