辛烯基琥珀酸淀粉酯的制备与性质研究  

Preparation and properties of starch octenylsuccinate

作　　者：黄杨[1] 杨华[1] 许聪[1] 

机构地区：[1]广西大学化学化工学院,南宁530004

出　　处：《食品科技》2013年第1期303-307,共5页Food Science and Technology

摘　　要：以木薯淀粉为原料,以取代度为衡量标准,采用单因素和正交试验方法研究湿法工艺制备辛烯基琥珀酸淀粉酯,从淀粉乳的初始浓度、体系pH、反应温度、反应时间和酸酐浓度5个方面研究辛烯基琥珀酸淀粉酯最佳制备工艺。其最佳条件为:淀粉乳浓度35%、pH8.5、反应温度35℃、反应时间3.5h、酸酐加入量为4%,采用最佳工艺所得产品取代度为0.02。在同类研究中,降低了淀粉乳初始浓度,提高了产品取代度。利用红外分析方法和差示量热扫描仪对辛烯基琥珀酸淀粉酯的结构进行了表征,并与木薯淀粉的结构做了对比。The objective of this study was to obtain the best preparation process of octenyl succinic anhydride modified starch（OSA starch）, taking cassava starch as raw material and degree of substitution （DS） as evaluation index. Five parameters in the process, namely initial starch slurry concentration, pH, reaction temperature, reaction time and anhydrides concentration were investigated. Single-factor and orthogonal test results showed that the optimal parameters are initial starch slurry concentration35%, pH8.5, reaction temperature 35 ℃ and reaction time 3.5 h, respectively. The DS of octenyl succinic anhydride modified starch under these conditions is 0.02. In the same study, reduce the starch milk initial concentration, and improve the product substitution degree. The structures of the octenyl succinic anhydride modified starch are verified by infrared spectrum and differential scanning calorimetry analysis. And with cassava starch structure made the contrast.

关 键 词：辛烯基琥珀酸淀粉酯 取代度 红外光谱 DSC 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]