OSA改性糯米粉的理化及乳化特性分析  

Physicochemical and Emulsifying Properties of OSA Modified Glutinous Rice Flour

作　　者：余振宇 孙露倩 胡尧 郝宗围 韩嵊峻 肖亚庆 刘英男 刘抗 张强[1,2,3] 王乃富 周裔彬[1,2,3] Yu Zhenyu;Sun Luqian;Hu Yao;Hao Zongwei;Han Shengjun;Xiao Yaqing;Liu Yingnan;Liu Kang;Zhang Qiang;Wang Naifu;Zhou Yibin(Food Processing Research Institute,Anhui Engineering Laboratory for Agro-products Processing,School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036)

机构地区：[1]安徽农业大学食品加工研究院 [2]安徽省农产品加工工程实验室 [3]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国粮油学报》2023年第3期43-51,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32172162);安徽农业大学稳定与人才引进项目(rc352008);安徽农业大学自然科学青年基金项目(K2135002)。

摘　　要：以糯米粉为原料,利用辛烯基琥珀酸酐(OSA)对其进行疏水改性,制备得到OS糯米粉,研究了OSA改性对糯米粉理化性质的影响,并将改性后的糯米粉作为Pickering乳化剂应用到乳液中。结果表明:随着OSA添加量的增加,糯米粉的取代度(DS)增大,淀粉颗粒表面逐渐变得粗糙,颗粒结构的完整度被破坏,糊化温度降低。改性后糯米淀粉的晶体结构(A型)未改变,但其相对结晶度显著降低。糯米粉经改性后乳化性能改善,其制备的乳液的稳定性随着DS的增加而得到提高,乳液均呈现剪切稀化的非牛顿流体特性,且表现出以弹性为主导的流体特征。乳液粒径随着DS的增加而降低,在储藏14 d后,粒径均增大,乳析现象较明显。Glutinous rice flour was used as the raw material,and octenyl succinic anhydride(OSA)was used for hydrophobic modification to prepare OS glutinous rice flour.The physicochemical properties of glutinous rice flour hydrophobically modified with OSA were studied in this paper.The results indicated that the degree of substitution(DS)of glutinous rice flour had an increase with the increasing amount of OSA,the surface of starch granules gradually became rough,the integrity of granule structure was destroyed and the pasting temperature decreased.At the same time,it was found that OSA modification did not change the crystal structure(type A)of glutinous rice starch,but could significantly reduce the relative crystallinity.The emulsifying capacity of glutinous rice flour was improved with OSA modification,and the stability of prepared emulsion improved with increasing DS.Emulsions displayed shear-thinning and elastic-dominated behavior as a non-Newtonian fluid.The particle size of emulsion decreased significantly when the DS increased,and appeared stratification after 14 days storage.

关 键 词：糯米粉 辛烯基琥珀酸酐 乳化特性 储藏稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]