辛烯基琥珀酸木薯淀粉酯的制备工艺优化及特性  

Optimization of Preparation Process and Characteristics of Octenyl Succinic Tapioca Starch Ester

作　　者：芒莱 李亚娟 范方宇 MANG Lai;LI Yajuan;FAN Fangyu(College of Life Science,Southwest Forestry University,Kunming 650224,Yunnan,China)

机构地区：[1]西南林业大学生命科学学院,云南昆明650224

出　　处：《食品研究与开发》2024年第16期90-96,共7页Food Research and Development

基　　金：国家自然科学基金项目(31760470);云南省“万人计划”青年拔尖人才专项资助(YNWR-QNBJ-2018-046)。

摘　　要：以木薯淀粉为原料,采用碱法预处理,利用辛烯基琥珀酸酐(octenyl succinic anhydride,OSA)酯化制备辛烯基琥珀酸木薯淀粉酯(octenyl succinic tapioca starch,OSTS)。以取代度为指标,在单因素试验基础上,通过正交试验优化OSTS制备工艺,并分析OSTS的性质。结果表明,OSTS优化条件为淀粉浓度35%、pH8.5、温度35℃、时间4 h,此条件下制备的OSTS取代度为0.015 1±0.000 3。红外光谱图中1 740 cm^(-1)及1 572 cm^(-1)特征峰的出现表明淀粉酯化成功,OSA酯化未改变淀粉晶型,酯化反应仅在淀粉表面进行,淀粉乳化活性及乳化稳定性显著提高(P<0.05),疏水性增加,接触角由20.5°提高至58.3°。Octenyl succinic tapioca starch(OSTS)was synthesized from tapioca starch through a subtractive pretreatment involving octenyl succinic anhydride(OSA)esterification.The degree of substitution was used as a criterion to optimize the OSTS preparation process through single factor experiments and orthogonal tests and to analyze the properties of OSTS.The findings indicated that the optimal conditions for OSTS synthesis included a 35%starch concentration,a pH of 8.5,a temperature of 35℃,and a duration of 4 h.The degree of substitution for OSTS prepared under these conditions was 0.0151±0.0003.The presence of characteristic peaks at 1740 cm-1 and 1572 cm-1 on the infrared spectrum confirmed the successful esterification of the starch,indicating that OSA esterification did not alter the crystalline structure of the starch,and esterification occurred solely on the starch surface.The emulsifying activity and stability of the starch were significantly enhanced(P<0.05),with an increase in hydrophobicity and a rise in the contact angle from 20.5°to 58.3°.

关 键 词：木薯 淀粉 辛烯基琥珀酸淀粉酯(OSTS) 工艺优化 特性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]