辛烯基琥珀酸淀粉酯取代度与理化特性关系研究  

Study on the relationship between degree of substitution and physicochemical properties of OSA-starch

作　　者：王玲[1] 郑温时 陈永富 陆财源 韩小瑜[1] 王永江[1] 

机构地区：[1]浙江省农产品化学与生物加工技术重点实验室浙江科技学院生化/轻工学院,浙江杭州310023 [2]杭州瑞霖化工有限公司,浙江杭州311500

出　　处：《粮油食品科技》2016年第4期33-37,共5页Science and Technology of Cereals,Oils and Foods

基　　金：2016年国家级大学生创新创业训练计划项目(201611057010)

摘　　要：研究辛烯基琥珀酸淀粉酯的取代度与理化特性的关系对提高其性能具有重要意义。以蜡质玉米淀粉和辛烯基琥珀酸酐为原料制备了系列不同取代度的辛烯基琥珀酸淀粉酯,探讨了制备工艺条件,并用红外考察了特征吸收峰随取代度的变化情况。研究了取代度对辛烯基琥珀酸淀粉酯的乳化和包埋性能的影响,结果显示,乳化能力及乳化稳定性随着取代度的增大呈现出先增加后减小的趋势,包埋率则随着取代度的增大而逐渐提高,但二者总体均比进口产品低。进一步采用XRD和DSC技术对自制和进口产品进行结构分析,结果表明,淀粉的结构也是影响产品的乳化及包埋性能的重要因素之一。It has great significance to study the relationship between degree of substitution（ DS） and physicochemical properties for improving the OSA- starch’s performance. A series of OSA- starch samples with different DS were prepared from waxy corn starch and OSA,the preparation conditions were discussed,and the change of characteristic absorption peak with DS was determined by infrared rays. The effect of DS on the OSA- starch’s emulsifying property encapsulating property was investigated. The results showed that the emulsifying capacity and emulsion stability increased firstly and then decreased with the increasing of DS,while the encapsulating rate increased all the time,but both of them lower than that of the imported product. The structure of the home- made and imported products was further analyzed by using XRD and DSC technology,the results showed that the internal structure of starch is one of the important factors which may affect the OSA- starch’s emulsion and encapsulating properties.

关 键 词：辛烯基琥珀酸淀粉酯 取代度 理化性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]