鹰嘴豆OSA淀粉酯的制备工艺及理化性质研究  

Study on Preparation Technology and Physicochemical Properties of Chickpea OSA Starch Ester

作　　者：杜梦瑶 阿依妮尕尔·图尔迪 王俊楠 张春兰[1,2] DU Mengyao;Ayinigaer·Tuerdi;WANG Junnan;ZHANG Chunlan(College of Food Science and Engineering,Tarim University,Alar,Xinjiang 843300,China;Production Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar,Xinjiang 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《农产品加工》2023年第8期48-51,55,共5页Farm Products Processing

摘　　要：以鹰嘴豆淀粉为原料,加入辛烯基琥珀酸酐(OSA)对其进行改性,以淀粉乳浓度、OSA添加量、反应时间、反应温度为影响因素,以取代度为评价指标,通过单因素试验和正交试验得到鹰嘴豆OSA淀粉酯的最佳制备工艺为淀粉乳质量分数35%,OSA添加量4%,反应时间4 h,反应温度30℃。在此工艺条件下制备的鹰嘴豆OSA淀粉酯的取代度为36.83×10^(-3)。与原鹰嘴豆淀粉相比,鹰嘴豆OSA淀粉酯的溶解度、膨胀度与冻融稳定性都得到明显改善。In this paper,chickpea starch was modified by adding octenylsuccinic anhydride(OSA).Taking the concentration of starch emulsion,the amount of OSA added,the reaction time and the reaction temperature as the influencing factors,and the degree of substitution as the evaluation index,the best preparation process of chickpea OSA starch ester was obtained through single factor test and orthogonal test:the concentration of starch slurry was 35%,the amount of OSA added was 4%,the reaction time was 4 h,and the reaction temperature was 30℃.The degree of substitution of chickpea OSA starch ester prepared under this technological condition was 36.83×10^(-3).Compared with the original chickpea starch,the solubility,swelling degree and freeze-thaw stability of chickpea OSA starch ester had been significantly improved.

关 键 词：鹰嘴豆 辛烯基琥珀酸酐(OSA) 改性淀粉 理化性质 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]