不同原料制备的辛烯基琥珀酸淀粉酯的性质研究及应用

Study on the properties and application of octenyl succinic anhydride(OSA) starch prepared with different materials

对辛烯基琥珀酸淀粉酯作为增稠剂在调味色拉酱中的应用,及不同原淀粉、不同取代度的样品的性质进行了研究。结果表明:不同原料制备出的辛烯基琥珀酸淀粉酯性质也有很大差别,一般都是与本身原淀粉差别对应的;酯化淀粉的性质还随着其自身取代度大小而变化;蜡质玉米辛烯基琥珀酸淀粉酯取代度在0.0190附近的,最适合作为增稠剂应用到调味色拉酱中。

The application of octenyl succinic anhydride（OSA） starch as thickening agent in flavoring salad sauce, and the properties of OSA starch prepared with different materials and substituting degree were studied.The result of experiment showed that there were great difference between the properties of OSA starch prepared with different materials and correspond to crude starch. The properties of OSA starch changed with its degree of substitution （DS）.OSA starch prepared with wax corn which substituting degree is about 0.019 as the thickening material is better at applying in flavoring salad sauce.