十二烯基琥珀酸酐-羟丙基复合改性高直链淀粉的研究  

Research on Twelve Alkenyl Succinic Anhydride-Hydroxypropyl Composite Modified High Amylose Starch

作　　者：李泽华[1] 尚小琴[1,2] 刘鹏[1,2] 刘汝锋[1,2] 邓加林[1] 伍密 

机构地区：[1]广州大学化学化工学院,广州510006 [2]广州大学精细化工研究所,广州510006

出　　处：《中国粮油学报》2015年第3期30-34,共5页Journal of the Chinese Cereals and Oils Association

基　　金：广州市科技计划(2013J4300043)

摘　　要：为提高高直链淀粉的乳化能力及其稳定性,本研究以高直链淀粉为原料,经过十二烯基琥珀酸酐的酯化和环氧丙烷的醚化两步复合改性,得到改性高直链淀粉。通过正交试验确定最佳改性反应工艺参数,通过扫描电镜和红外光谱等表征产品结构,同时对产品的综合应用性能进行研究。结果显示,复合改性淀粉在原淀粉的分子上引入了新官能团十二烯基琥珀酸基团,淀粉颗粒表面遭到破坏并有酯基基团接入;两步复合改性反应的最佳工艺分别为:p H 9、反应温度80℃、淀粉浓度30%、反应时间6 h和淀粉酯浓度35%、环氧丙烷3 g、反应时间20 h;通过试验可知,复合改性之后的产品的乳化能力、乳化稳定性和冻融稳定性等综合应用性能较原高直链和普通改性淀粉有较明显的提高。To improve the emulsifying capacity and stability of high amylose,the composite modified high amylose starch has been prepared from high amylose starch by the two- step method of esterification and etherification modified reaction,utilizing twelve alkenyl succinic anhydride and epoxy propane as esterifying agent and etherification agent respectively. The optimum condition of modified reaction was finally determined by orthogonal test. The structure of the final product was featured by Fourier Transform Infrared Spectroscopy with scanning electronic microscope. Meanwhile,the emulsifying capacity,emulsion stability and freeze- thaw stability of the product have been investigated. The results showed that the surface of starch granule was destroyed. Some groups of twelve alkenyl succinic anhydride and ester could be found in composite modified high amylose starch. The optimum reaction conditions were set by p H of 9,reaction temperature of 80 ℃,starch concentration of 30%,reaction time of 6 h in the first step; starch ester concentration of 35%,epoxy propane weight of 3 g,reacting time of 20 h in the second step. The results showed that the emulsifying capacity,emulsion stability and freeze- thaw stability of the composite modified product were significantly improved compared to those of high amylose starch and regular modified starch control.

关 键 词：高直链淀粉 复合改性 结构表征 应用性能 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ423.2[轻工技术与工程—食品科学与工程]