辛烯基琥珀酸淀粉的干法制备及其黏度性质  

Preparation and Viscosity Properties of Octenyl Succinate Anhydrate Starch by Dry Reaction Method

作　　者：黄强[1] 罗发兴[1] 高淑仪[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与饲料工业》2008年第11期27-29,共3页Cereal & Feed Industry

基　　金：2005年粤港关键领域重点突破招标项目(2005A20302003)

摘　　要：以木薯淀粉为原料,研究了辛烯基琥珀酸淀粉的干法制备工艺及其性质。结果表明,反应体系的碱性范围对酯化反应的影响较大,提高反应温度和延长反应时间都能增加产物取代度,但取代度增加到一定程度后趋于稳定。干法制备的辛烯基琥珀酸淀粉具有较低的糊化温度、峰值黏度和热糊黏度,糊的崩溃性减弱,冷糊稳定性有所提高,凝胶性增强。Using tapioca starch as raw material, the preparation by dry reaction method and the viscosity of octenyl suecinate anhydrate （OSA） starch were studied. The result showed that the alkalescent condition has great effect on the degree of substitution （DS） and reaction efficiency （RE）. Rising the reaction time and temperature can get higher DS and RE with a certain limit. The OSA starches prepared by dry reaction method exhibit lower pasting temperature, peak viscosity and viscosity of hot paste. The breakdown properties decreased, while the viscous stability of cold paste and the property of gelatinization is both raising compare with native tapioca starch.

关 键 词：木薯淀粉 辛烯基琥珀酸淀粉 干法反应 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]