FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 161-164.doi: 10.7506/spkx1002-6630-201018037

• Processing Technology • Previous Articles     Next Articles

Double Modification of Waxy Maize Starch and Its Application in Powder Oil Microcapsules

KONG Ling-wei1，ZHENG Wei-wan1,*，ZHANG Xue-chun1，LIAO He-jing1，ZHANG Hai-ling1，
LONG Ji-yun1，ZOU Jin1，ZHANG De2   

  1. (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
    2. College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China)
  • Received:2010-05-17 Revised:2010-07-27 Online:2010-09-25 Published:2010-12-29
  • Contact: ZHENG Wei-wan1,*， E-mail:zheng3008@126.com

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Abstract:

Oxidized waxy maize starch esters were prepared from waxy maize starch after oxidation with hydrogen peroxide and esterification with octenyl succinic anhydride, which presented a carboxyl content of 0.073% and a degree of substitution of 0.019. The synthesized starch esters were applied to soybean oil microencapsulation as an emulsifier, and power soybean oil microcapsules with an embedding ratio of 91.99% were obtained.

Key words: oxidized waxy maize starch esters, microencapsulatation, powder oil

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