辛烯基琥珀酸马铃薯淀粉酯的制备及结构表征  

Preparation and Structure Characterization of Octenyl Succinate Anhydride-modified Potato Starch

作　　者：虎玉森[1] 蒲陆梅[1] 张红利[2] 康继民[2] 韩舜愈[2] 

机构地区：[1]甘肃农业大学理学院,甘肃兰州730070 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2010年第2期22-24,共3页Food Science

基　　金：甘肃省科技厅攻关计划项目(GS052-A41-005-03)

摘　　要：用吐温-20作分散剂,用正交试验研究辛烯基琥珀酸马铃薯淀粉酯的生产条件,并采用红外光谱仪和扫描电镜对产品的结构和外观进行分析。结果表明:最佳生产条件为淀粉乳质量分数40%、温度30℃、pH7.5～8.0、酸酐质量分数5%;产品红外光谱图显示在1651cm-1和573cm-1处吸收峰加强,1558cm-1和1730cm-1处出现RCOO-和>C=O的特征吸收峰,表明淀粉变性后引入了新基团;扫描电镜显示淀粉颗粒表面明显侵蚀,表面积增大。Octenyl succinate anhydride （OSA）-modified potato starch was synthesized by base-catalyzed reaction of octenyl succinate anhydride with granular starch in aqueous suspension using Tween-20 as dispersing agent. An orthogonal array design involving 4 factors （starch concentration, OSA concentration, reaction temperature, pH value） at 3 levels was employed to optimize the reaction conditions. The structure of OSA potato starch was characterized with fourier-transform infrared speclroscopy （FT- IR） and scanning electron microscopy （SEM）. Optimum degree of substitution （DS） was obtained when the reaction was performed between 40% potato starch slurry and 5% OSA at 30 ℃, pH 7.5 - 8.0. FT-IR spectrum of OSA starch showed the intensified absorption peaks at 1651 cm^-1 and 573 cm^-1, and characteristic absorption peaks of RCOO - at 1558 cm^-1 and 〉C=O at 1730 cm^-1, which suggest the formation of ester. SEM image showed that OSA potato starch granular had rougher surface than native potato starch, and thus had higher specific surface area.

关 键 词：马铃薯淀粉 辛烯基琥珀酸酐 取代度 酯化反应 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]