乙酰化辛烯基琥珀酸蜡质玉米淀粉酯的制备及性质研究  

Preparation and properties of acetylation octenyl succinate waxy corn starch esters

作　　者：薛军[1] 郑为完[1] 冯韬霖[1] 杨婧[1] 高媛媛[1] 刘凡[1] 陈倩雯[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《食品科技》2012年第10期220-226,共7页Food Science and Technology

摘　　要：以蜡质玉米淀粉为原料,选取乙酸酐和辛烯基琥珀酸酐对其进行双重酯化改性,以取代度为衡量标准,确定了蜡质玉米双重酯化淀粉的制备顺序是先进行乙酸酐的乙酰化再进行辛烯基琥珀酸酐的酯化,得到产物乙酰化辛烯基琥珀酸蜡质玉米淀粉酯。按照确定好的酯化顺序,以实验室自制取代度为0.0768的乙酰化淀粉为原料,采用单因素和正交实验的方法研究湿法工艺制备乙酰化辛烯基琥珀酸蜡质玉米淀粉酯,得出最佳工艺条件为:在辛烯基琥珀酸酐加入量为3%的情况下,淀粉乳初始浓度30%,反应体系pH8.5,反应温度35℃,反应时间4h。采用最佳工艺条件所得产品辛烯基琥珀酸酐酯化取代度为0.0197,利用红外光谱分析方法对乙酰化辛烯基琥珀酸蜡质玉米淀粉酯的结构进行了初步表征,并对产品的乳化性及乳化稳定性、透明度、表观黏度等性质做了测定和分析。Preparation order of acetylation octenyl succinate waxy corn starch esters is acetic anhydride acetylation first and then octenyl succinic anhydride esterification, selecting acetic anhydride and octenyl succinic anhydride for double esterification with waxy corn starch as raw material and degree of substitution （DS） as evaluation index. According to determined preparation order, laboratory homemade acylation starch（DS is 0.0768） as raw material and single-factor and orthogonal as the experimental method were used to study the wet process preparation of acetylation octenyl succinate waxy corn starch esters, obtaining the best technological conditions are initial starch slurry concentration 30%, pHS.5, reaction temperature 35 % and reaction time 4 h under the circumstance of 3% octenyl succinic anhydride addition amount. The octenyl succinic anhydride esterification DS is 0.0197 when prepared under the optimal parameters. The structures of acetylation octenyl succinate waxy corn starch estersare verified by infrared spectrum analysis, and properties such as emulsification and emulsion stability, viscosity, clarity were systematically studied.

关 键 词：蜡质玉米淀粉 乙酰化辛烯基琥珀酸淀粉酯 取代度 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]