辛烯基琥珀酸淀粉酯的酶促合成及性能分析  

Enzymatic synthesis and comprehensive analysis of octenyl succinate starch

作　　者：孙平[1] 张颖[1] 高辉[1] 李琪[1] 刘杰[1] 杨惠娟[1] 陈健[1] 戴永鑫 姚强 高洋 易萌 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津市春升清真食品有限公司,天津300300

出　　处：《中国食品添加剂》2015年第1期77-83,共7页China Food Additives

基　　金：校企合作项目

摘　　要：以马铃薯原淀粉为原料,采用单因素和正交试验方法研究酶法合成辛烯基琥珀酸淀粉酯,从脂肪酶用量、底物比、反应温度、反应时间四个方面研究辛烯基琥珀酸淀粉酯的最佳制备工艺,其结果为:脂肪酶添加量22g/kg,辛烯基琥珀酸酐与淀粉质量比2∶1,反应时间48h,反应温度60℃。采用最佳工艺得到产品的取代度为0.042。利用红外、扫描电镜、淀粉-碘复合物吸收谱对所得到的辛烯基琥珀酸淀粉酯的结构进行分析。红外分析结果显示,淀粉酯在1728.13cm-1处出现了羰基的特征吸收峰;扫描电镜和淀粉-碘复合物紫外吸收光谱分析显示,酶法改性仅对淀粉颗粒表面造成了少数损伤,酯化反应主要发生在淀粉的无定形区,其晶体结构并未发生改变;同时其乳化能力和乳化稳定性的应用实验得到了较好的测试效果。毒理学实验证明酶法产品安全性可靠,完全可应用于食品加工制品中。Hydrolyzed starch was used to prepare octenyl succinic anhydride modified starch. The optimal preparation conditions of OSA- starch were obtained by studying the influence of different process parameters,such as the dosage of lipase,the weight ratio of octenyl succinic anhydride and starch,reaction time,reaction temperature. The results showed that the optimum conditions were： the dosage of lipase 22g/kg,the weight ratio of octenyl succinic anhydride and starch 1 ∶ 1,reaction time 48 h,reaction temperature 60℃. Under the above conditions,the OSA- starch with DS 0.042 was obtained. The structures of the octenyl succinic anhydride modified starch are verified by FT- IR,SEM,XRD. FT- IR showed that the characteristic absorption peak of carbonyl appeared at the wave length of 1728.13cm-1. SEM and starch iodine compound UV absorption spectroscopy showed that the esterification occurred in the amorphous region of starch and its crystal structure has not changed. The emulsification and emulsion stability of OSA- starch are greater than the native potato starch. Toxicological experiments proved that this sample non- toxic,it is can be used in the food processing.

关 键 词：酶法 辛烯基琥珀酸淀粉酯 结构分析 毒理学 

分 类 号：TS202.3[轻工技术与工程—食品科学]