糯玉米辛烯基琥珀酸淀粉酯的制备及其RVA谱特性分析

Preparation and RVA Profile Analysis of Octenyl Succinic Anhydride Modified Waxy Corn Starch

以糯玉米淀粉为原料，对辛烯基琥珀酸淀粉酯的湿法制备工艺进行了研究，采用粘度速测仪（RVA）分析了不同取代度辛烯基琥珀酸淀粉酯的粘滞特性，并探讨了氯化钠和蔗糖对其粘滞特性的影响。结果表明，糯玉米辛烯基琥珀酸淀粉酯的制备工艺为：酸酐用无水乙醇稀释3倍；反应时间3h；反应温度35℃；pH值8．5；淀粉乳液浓度30％-35％；酸酐加入量为3％～5％。RVA谱分析表明，随着变性程度的提高，辛烯基琥珀酸淀粉酯的粘度增加，糊化温度降低；氯化钠抑制辛烯基琥珀酸淀粉酯的糊化，使其粘度显著降低，蔗糖则使其粘度稍有增加。该研究为糯玉米辛烯基琥珀酸淀粉酯在食品工业中的应用提供了理论依据。

The preparation of octenyl succinic anhydride （OSA） starches from waxy corn starch in aqueous slurry systems was studied. The pasting properties of OSA-starch and the effect of sodium chloride and sucrose on the paste profile were also investigated by means of rapid viscosity analyzer （RVA）. The suitable parameters for the preparation of OSA-starch from waxy corn are selected as follows ： dilution of OSA 3 times with alcohol , reaction period 3h, reaction temperature 35℃, pH of reaction system 8.5, concentration of starch slurry 30%-35%, and amount of OSA 3%-5%. RVA results indicates that with increasing degree of OSA-modification,the starch derivatives gelatinize at lower temperature to achieve higher viscosity, and that the viscosity of OSA-starch greatly decreases with presence of sodium chloride, but only slightly increases with presence of sucrose. These results can be used as reference for the application of OSA-starch in food industry.