低分子量辛烯基琥珀酸淀粉酯的制备研究  

作　　者：张元超[1] 黄立新[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州市510640

出　　处：《淀粉与淀粉糖》2009年第4期24-27,共4页Starch & Starch Sugar

摘　　要：以糊精为原料研究制备低分子量辛烯基琥珀酸淀粉酯的工艺条件，探讨了反应时间、反应温度、pH值及OSA用量等因素对产品取代度的影响，并通过正交实验确定了最佳工艺参数，即：反应时间24h，反应温度30℃，pH8．0，OSA加入量8％。在此工艺条件下，产品取代度可以达到2．38％。用红外光谱仪检测分析表明辛烯基琥珀酸与糊精酯化生成了相应的酯化产品。The technology condition of starch octenyl succinic anhydride （OSA） modified products with law molecular weight prepared from dextrin in organic solvent slurry systems was studied in this paper. The effects of reaction time,reaction temperature, pH vaiue of reaction system and OSA addition on the DS of product were studied. Through the orthogonal test,the best preparation technology of the product were determined as follows： reaction time 24h,reaction temperature 30℃ ,pH of reaction system 8.0,and amount of OSA 6% of dry basis of dextrin. Under this condition, the DS of product reached to 2. 383% and the infrared absorption spectrums （IR） of the product and original dextrin were compared. The results showed that the original dextrin was esterified by OSA and changed to esterified product.

关 键 词：糊精 辛烯基琥珀酸酐 酯化 取代度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ325.15[轻工技术与工程—食品科学与工程]