小麦淀粉辛烯基琥珀酸酐改性的研究  

Research on the Modification of Wheat Starch with Octenyl Succinic Anhydride

作　　者：宋晓燕[1] 谢慧玲[2] 李真[1] 张志[3] 

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 [3]河南农业大学农学院,河南郑州450002

出　　处：《麦类作物学报》2010年第1期56-60,共5页Journal of Triticeae Crops

基　　金：河南省教育厅自然科学研究计划项目(2008B550004)

摘　　要：为了改善小麦淀粉的性能,采用湿法工艺制备小麦辛烯基琥珀酸淀粉酯,并从表面结构、糊的黏度、透明度和凝沉性四个方面分析了小麦淀粉辛烯基琥珀酸酐改性前后理化性质的差异。小麦辛烯基琥珀酸淀粉酯的湿法制备工艺为：反应时间3 h,pH值8.0,反应温度35℃,淀粉乳液浓度35%,酸酐加入量为淀粉干基重的3.0%-7.0%。该工艺所制备的小麦辛烯基琥珀酸淀粉酯的取代度为0.012 4-0.019 4。扫描电镜分析表明,经过辛烯基琥珀酸酐改性之后,小麦淀粉颗粒表面产生凹陷现象;小麦淀粉糊的黏度和透明度明显提高,并且随着取代度的增加呈增大趋势;小麦淀粉糊的凝沉性降低。In order to improve the properties of wheat starch, octenyl succinic anhydride （OSA） modified wheat starch was prepared using aqueous slurry system. The surface structure, viscosity, paste clarity and retrogradation of the products were investigated. The results showed that the suitable parameters for the preparation of OSA modified wheat starch were selected as follows： reaction time 3 h, pH 8.0, tempera- ture 35 ~C, the concentration of starch slurry 35 ~ （in proportion to water, w/w）, amount of OSA 3.0%-7.0% （in proportion to starch, w/w）, After OSA modification, the degree of substitution was 0.012 4 -0. 019 4. Photomicrographs by scanning electron microscopy revealed that OSA groups acted by attacking the surface and some hollows formed. The pasting property results indicated that after OSA modification, the starch derivatives had higher viscosities, paste clarity and decreased retrogradation. These results could be used as a reference for the application of OSA modified wheat starch in food industry.

关 键 词：小麦淀粉 辛烯基琥珀酸酐 酯化反应 理化性质 

分 类 号：S512.1[农业科学—作物学] S331