非晶态辛烯基琥珀酸淀粉酯的结构与理化性质关系研究  

Study on the relationship between the structure and physicochemical properties of amorphous OSA-starch

作　　者：王玲[1] 陈永富 陆财源 张盛 郑温时 韩小瑜[1] 王永江[1] WANG Ling1, CHEN Yong-fu2, LU Cai-yuan2, ZHANG Sheng ZHENG Wen-shi1,HAN Xiao-yu1,WANG Yong-jiang1(1 .Zhejiang Provincial key Lab for Chem＆Bio Processing Technology of Farm Product ,Zhejiang Provincial Collaborative Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering/School of Light Industry,Zhejiang University of Science and Technology, Hangzhou 310023, China; 2.Hangzhou Ruilin Chemicals Co., Ltd., Hangzhou 311500, Chin)

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省农业生物资源生化制造协同创新中心浙江科技学院生化/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：《食品工业科技》2018年第7期20-24,29,共6页Science and Technology of Food Industry

基　　金：浙江省公益技术应用研究项目(2017C31015);浙江省农业生物资源生化制造协同创新中心开放基金(2016KF0102);国家级大学生创新创业训练计划项目(201611057010)

摘　　要：以非晶态蜡质玉米淀粉与辛烯基琥珀酸酐反应制备了系列不同取代度(DS)的辛烯基琥珀酸淀粉酯,用红外、核磁进行了表征。研究了淀粉酯制备效率及其内部结构、取代度及分子量与乳化、包埋性能的关系。结果表明:与原淀粉相比较,非晶态淀粉和辛烯基琥珀酸酐的反应效率得到明显提高,DS也增大;非晶态淀粉酯的乳化和包埋性能明显高于具有相近DS的晶态淀粉酯,当DS=0.0203时,其乳化能力、乳化稳定性以及包埋率分别达到68%、67.3%及55.2%。乳化能力和乳化稳定性随着DS和分子量的增加没有明显对应关系,而包埋率则随着DS和分子量的增加逐渐升高,呈明显正相关。A series ofoctenyl - succinic anhydride （ OSA ） - modified starch with different degree of substitution （ DS ） were prepared using amorphous waxy corn starch and OSA,and then characterized by FT-IR and 1HNMR.The relationship between the reaction efficiency（ RE ）, internal structure, DS, weight-average molar weight（Mw） and the emulsibility, embedding rate of OSA-modified starch was investigated. Experimental resuhs showed that the RE of amorphous starch with OSA and DS of amorphous OSA - modified starch were improved obviouslycompared with that of original starch. The emulsification and embedding properties of amorphous OSA-modified starch were significantly higher than that of the crystalline OSA-modified starch with similar DS, the EA, ES and embedding rate of the amorphous OSA-modified starch were 68% ,67.3% and 55.2% , respectively.The emulsifying activity （EA）and emulsion stability （ES）of amorphous OSA-modified starch had no obvious change with the increasing of the DS and Mw of OSA-modified starch,while the embedding rate increased gradually.

关 键 词：非晶态淀粉酯 取代度 乳化性 包埋率 

分 类 号：TS201.1[轻工技术与工程—食品科学]