不同豆类淀粉辛烯基琥珀酸酐改性的研究  

Study on Modification of Different Legume Starches by Octenyl Succinic Anhydride

作　　者：杨念[1] 杨改青[2] 宋晓燕[1] 任红涛[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南农业大学生命科学学院,河南郑州450002

出　　处：《江西农业学报》2010年第10期107-110,共4页Acta Agriculturae Jiangxi

基　　金：河南省教育厅自然科学研究计划项目(2008B550004);河南农业大学重点学科项目

摘　　要：以红豆淀粉、绿豆淀粉、豌豆淀粉和豇豆淀粉为原料,水相法制备辛烯基琥珀酸淀粉酯,并采用红外光谱仪、扫描电镜和粘度计对改性前后淀粉的理化性质进行了研究。红外光谱分析表明,豆类淀粉经辛烯基琥珀酸酐改性后在波长1724cm-1和1568cm-1有新的吸收峰出现。扫描电镜结果显示,改性后的豆类淀粉颗粒表面产生不同程度裂痕或凹陷,红豆淀粉受到破坏的程度最大。豆类辛烯基琥珀酸淀粉酯具有较原淀粉高的表观粘度和剪切变稀现象,属于假塑性流体。The red bean starch,mung bean starch,pea starch and cowpea starch were modified by octenyl succinic anhydride(OSA) in aqueous slurry systems.The physicochemical properties of the modified legume starches were investigated by means of fourier transform infrared spectroscopy,scanning electron microscopy and viscosity meter.The OSA starches were characterized by fourier transform infrared spectroscopy at 1724 cm-1 and 1568 cm-1.Scanning electron photomicrographs revealed that the surface of legume starches appeared some cracks or hollows due to the attacking of OSA groups.The damaged degree of red bean starch was the most serious.The starch derivatives had higher viscosities than their native counterparts.Moreover,the pastes of OSA modified legume starches were shear-shinning,which should belong to pseudoplastic liquid.

关 键 词：豆类淀粉 辛烯基琥珀酸酐 改性 Different 辛烯基琥珀酸淀粉酯 扫描电镜 红外光谱仪 假塑性流体 豌豆淀粉 绿豆淀粉 理化性质 颗粒表面 红豆 表观粘度 粘度计 原淀粉 稀现象 吸收峰 分析表 法制备 

分 类 号：S[农业科学]