马铃薯辛烯基琥珀酸淀粉酯的制备研究

Studies on the Preparation of Octenyl Succinic Anhydride Modified Potato Starch

以马铃薯淀粉为原料,研究了水相法制备辛烯基琥珀酸淀粉酯的工艺条件。探讨了反应时间、反应温度、酸酐稀释倍数、碱用量、淀粉乳浓度及酸酐用量等因素对产品取代度的影响,并通过正交试验确定了最佳工艺参数,即:OSA用乙醇稀释5倍,淀粉乳含量35%,反应温度35℃,pH8.0,反应时间3h。在此工艺条件下,产品取代度可以达到0.017。用电镜扫描观察了淀粉颗粒形态,初步证明了酯化反应主要发生在颗粒表面的无定形区,并未改变其晶型。

The technology condition of octenyl succinic anhydride （OSA） starches prepared from potato in aqueous slurry systems was studied in this paper. The effects of reaction time, reaction temperature, OSA dilution times, alkali addition, starch concentration and OSA addition on the DS of product were studied. Through the orthogonal test, the suitable parameters for the preparation of OSA-stareh from potato were determined as follows： dilution of OSA 5 times with alcohol, reaction time 3 h, reaction temperature 35 ℃, pH of reaction system 8.0, concentration of starch slurry 35%. Under this condition, the DS of product reached to 0.017 and the SEM and x-ray diffraction of starch granules were examined. The results showed that esterification occurred primarily in the amorphous regions which is on the surface of starch granules and did not change the crystalline pattern.