辛烯基琥珀酸短直链淀粉酯的制备及性能研究  

Preparation and Properties of Octenyl Succinic Acid Glutinous Rice Starch Ester

作　　者：王德达 韩蕾 陈海华[1] 慕鸿雁[1] WANG Deda;HAN Lei;CHEN Haihua;MU Hongyan(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品科技》2021年第5期219-224,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31801503);国家级大学生创新创业训练项目(S202010435010)。

摘　　要：以碱法水解糯米粉得到的糯米淀粉为原料,通过酶解及乙醇沉淀法得到短直链糯米淀粉,研究了乙醇对短直链淀粉聚合度的影响;将所得短直链淀粉与不同添加量的辛烯基琥珀酸酐(Octenyl succinic anhydride,OSA)进行酯化反应,探讨两亲性改性淀粉的制备工艺。结果表明,乙醇对淀粉聚合度的影响较大,随着乙醇添加量的增加,聚合度呈先减小后增加的趋势,淀粉和无水乙醇的比例为1:3(v/v)时,产物的聚合度最小为39.63±0.56。酯化产物取代度随OSA添加量的增加而增大,实验范围内改性淀粉的取代度为(0.0855±0.073)-(0.2735±0.085),形成的淀粉粒径为(128.7±9.89)-(583.3±14.73)nm,电位为(–44.9±2.08)-(–28.4±4.89)mV。红外结果显示,OSA成功接枝到直链淀粉上。DSC的结果表明,改性后的淀粉与原淀粉相比糊化温度和糊化焓值都有所增加,且随着OSA添加量的增加而增大。The effect of ethanol on the degree of polymerization of short amylose was studied.The glutinous rice starch obtained by alkaline hydrolysis of glutinous rice flour was used as raw material,and the short amylose starch was obtained by enzymatic hydrolysis and ethanol precipitation.The esterification reaction between the short amylose and different amount of octenyl succinic anhydride (OSA) was carried out,and the preparation process of amphiphilic modified starch was discussed.The results showed that ethanol had a great influence on the degree of polymerization of starch.With the increase of ethanol content,the degree of polymerization decreased at first and then increased.The minimum degree of polymerization was 39.63±0.56,when the ratio of starch to ethanol was 1:3 (v/v).The degree of substitution increased with the increase of OSA content.The degree of substitution of modified starch was (0.0855±0.073)-(0.2735±0.085) within the experimental range of OSA proportion,the particle size of the modified starch ranged between (128.7±9.89)nm and (583.3±14.73)nm,and the potential was in the range of (–44.9±2.08)mV and (–28.4±4.89)mV.The Fourier transform infrared spectroscopy results showed that OSA was successfully grafted onto amylose backbone.The results of DSC showed that the gelatinization temperature and gelatinization enthalpy of modified starch increased compared with the original starch,and the gelatinization temperature and enthalpy increased with the increase of OSA amount.

关 键 词：辛烯基琥珀酸酐(OSA) 糯米淀粉 取代度(DS) 聚合度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]