超声波和酯化复合处理马铃薯淀粉的性质分析  

Properties Analysis of Potato Starch Treated by Ultrasonic and Esterification

作　　者：孙秋月 王若桦 吴非[1] SUN Qiuyue;WANG Ruohua;WU Fei(College of Food Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2023年第14期119-124,共6页Food Research and Development

摘　　要：研究超声波和辛烯基琥珀酸酐(ocentyl succinic anhydride,OSA)酯化复合处理对超声酯化马铃薯淀粉(ultrasound ocentyl succinic anhydride potato starch,UOPS)颗粒结构的影响。选择超声功率为250、300、350、400、500 W处理15 min,通过取代度及反应效率、粒径分布、分子结构、晶体结构、疏水性等指标对酯化马铃薯淀粉的反应效率和结构变化进行表征。结果表明,超声波处理使得酯化反应的反应效率明显增加,当超声功率为350 W时,马铃薯酯化淀粉具有较高的取代度及反应效率,引入大量的疏水基团,具有较强的疏水性;红外光谱表明辛烯基琥珀酸酐与马铃薯淀粉能成功发生酯化反应;X-射线衍射图谱表明超声和酯化不会改变马铃薯淀粉的晶体结构。UOPS-350 W颗粒具有较好的乳化性能,在制备乳液方面具有较大的潜力。The present study examined the effects of ultrasonic and octenyl succinic anhydride (OSA) esterification treatments on the particle structure of ultrasonic-esterified potato starch (UOPS).Ultrasonic powers of 250,300,350,400 W and 500 W were applied to treat esterified potato starch for 15 min,and the reaction efficiency and structural changes in esterified potato starch were characterized based on substitution degree,reaction efficiency,particle size distribution,molecular structure,crystal structure,hydrophobicity,and other indices.Ultrasonic treatment significantly increased the efficiency of the esterification reaction.At the ultrasonic power of 350 W,esterified potato starch showed a higher substitution degree and reaction efficiency,carried more hydrophobic groups,and showed stronger hydrophobicity.Infrared spectra revealed that OSA and potato starch could be successfully esterified.X-ray diffraction patterns showed that the crystal structure of potato starch was not altered by ultrasonic esterification.Therefore,UOPS-350 W particles possess excellent emulsifying properties and hold great potential for application in the preparation of emulsions.

关 键 词：马铃薯淀粉 超声处理 辛烯基琥珀酸酐 酯化反应 理化性质 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]