不同原料制备辛烯基琥珀酸淀粉酯理化性质的比较  

Comparison of the physicochemical properties of octenyl succinic anhydride modified starches from different native starches

作　　者：宋晓燕[1] 李真[1] 谢慧玲[2] 张常松[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：《河南农业大学学报》2010年第1期106-110,共5页Journal of Henan Agricultural University

基　　金：河南省教育厅自然科学基金项目(2008B550004)

摘　　要：以糯玉米淀粉、早籼米淀粉、小麦淀粉和马铃薯淀粉为原料,采用湿法工艺制备辛烯基琥珀酸淀粉酯(starch sodium octenyl succinate,SSOS),并对所制备不同取代度产品的理化性质进行了研究.粘度速测仪分析表明,几种淀粉经辛烯基琥珀酸酐改性之后,具有较原淀粉高的峰值粘度.扫描电镜观察结果显示,水相体系中制备辛烯基琥珀酸淀粉酯使淀粉颗粒表面产生一些孔洞,酯化反应可能首先发生在淀粉颗粒的表面.4种原料淀粉经过酯化改性之后,乳化效果明显提高,而且乳化效果:早籼米SSOS>糯玉米SSOS>小麦SSOS>马铃薯SSOS.This paper worked on the preparation of octenyl succinic anhydride（OSA） modified starches from waxy corn starch,early indica rice starch,wheat starch,and potato starch in aqueous slurry systems.The physicochemical properties of native and OSA modified starches were also investigated.Rapid visco analyzer profiles showed that OSA starches had higher peak viscosities than their native counterparts.Scanning electron microscope results indicated that some pores formed on the surface of starch granules after the first attacking of OSA groups.After OSA modification,the emulsion properties of four native starches increased greatly,and emulsion effect variation of the four starches is in the following order： early indica rice starch waxy corn starch wheat starch potato starch,respectively.

关 键 词：辛烯基琥珀酸淀粉酯 理化性质 RVA谱 乳化性质 马铃薯淀粉 小麦淀粉 糯玉米淀粉 取代度 辛烯基琥珀酸酐 原料制备 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]