糊化淀粉制备辛烯基琥珀酸淀粉酯的反应研究  

Study on esterification reactions of gelatinized starch with octenyl succinic anhydride

作　　者：冯文政 尹沾合[2] 张友全[1] 谭沛[2] 张良军[2] 

机构地区：[1]广西大学化学化工学院,南宁530004 [2]广西工业职业技术学院石油与化学工程系,南宁530001

出　　处：《中国食品添加剂》2015年第5期79-85,共7页China Food Additives

基　　金：广西自然科学基金(2014GXNSFAA118065);广西高校科学技术研究项目(YB2014536);广西工业职业技术学院2013年度立项课题

摘　　要：对木薯淀粉进行糊化预处理,以辛烯基琥珀酸酐(OSA)为酯化剂,采用水相法制备辛烯基琥珀酸淀粉酯(OSAS),并通过与颗粒木薯淀粉比较,研究水相法制备OSAS的反应条件和传质过程对酯化选择性的影响。实验结果表明:反应温度升高可提高酯化选择性,p H升高酯化选择性先增大后降低、在p H 9.0有最大值,较低范围的淀粉用量增大时利于提高酯化选择性、但过高的淀粉用量则会降低酯化选择性,过长的反应时间会降低酯化选择性,而OSA用量对选择性则无影响。糊化淀粉和颗粒淀粉比较结果发现,前者酯化选择性高达88%以上,约为后者的3倍,说明淀粉糊化后可显著降低或消除颗粒淀粉存在的传质阻力,从而可提高酯化选择性。Octenyl succinic anhydride （OSA） was used as esterification agent, starch easter of octenyl succinate （OSAS） was prepared by pre-gelatinized cassava starch in aqueous system. The effect of reaction conditions and mass transfer processes on esterification selectivity was compared with granules cassava starch. The results show that higher reaction temperature can increase the selectivity. The selectivity first increased and then decreased while pH increasing and maximum was at pH9.0. The selectivity improved when the starch concentration increased in the lower range, but reduced while starch concentration was too high, or the reaction time was too long. The amount of OSA had no effect on the selectivity. The gelatinized starch increased esterification selectivity to as high as 88% or more, three times than granules starch. These results demonstrated that gelatinized starch could reduce significantly or eliminate the mass transfer resistance of granules starch in the system, and improve the selectivity of esterification reaction.

关 键 词：辛烯基琥珀酸淀粉酯 选择性 木薯淀粉 糊化 

分 类 号：TS202.1[轻工技术与工程—食品科学]