西米辛烯基琥珀酸淀粉酯的结构表征及性质研究  

Study on the structure characterization and properties of octenyl succinate anhydride-modified sago starch

作　　者：周雪[1] 张本山[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：《食品工业科技》2012年第4期128-131,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2006BAD27B04);广东省科技计划(2008A08040300;2008A08040301)

摘　　要：采用现代仪器分析方法对西米辛烯基琥珀酸淀粉酯的结构特征、颗粒形貌、粒径分布、乳化性、糊粘度等性质进行了测定和研究,并以西米原淀粉作为参照。结果表明,西米淀粉经辛烯基琥珀酸酐处理后,产品的红外光谱在1570cm-1和1714cm-1处出现新的吸收峰,608cm-1处吸收峰加强;颗粒表面受到损害,形状发生不规则变化;颗粒粒径分布不均,平均粒径大于西米原淀粉;乳化能力和乳化稳定性有显著提高;糊粘度明显增大,热糊稳定性高,凝沉性较弱。为进一步研究西米辛烯基琥珀酸淀粉酯的开发应用提供了一定理论依据。The structure,granule morphology,diameter distribution,emulsifiability and paste viscosity of octenyl succinate anhydride（OSA）-modified sago starch were investigated by modern instrument analytical methods with the comparison of the native sago starch.The results indicated that the FT-IR spectrum of OSA sago starch showed new absorption peaks at 1570cm-1 and 1714cm-1,and intensified absorption peak at 608cm-1.The starch granule exhibited rougher surface,more irregular shape,non-uniformity of diameter distribution,and higher value of average diameter.The product showed good emulsifiability and hot paste stability.The setback capacity was weaker,and paste viscosity was higher as well.The results were useful for utilization of OSA sago starch.

关 键 词：西米淀粉 辛烯基琥珀酸酐 结构 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]