辛烯基琥珀酸交联淀粉酯合成工艺研究

Synthesis Technology of Octenyl Succinic Acid Cross-Link Starch Esters

以木薯淀粉为原料,用环氧氯丙烷作交联剂,辛烯基琥珀酸酐作酯化剂,采用湿法工艺合成辛烯基琥珀酸交联淀粉酯。探讨了淀粉乳浓度、反应温度、反应时间、pH和沉降积对辛烯基琥珀酸交联淀粉酯取代度的影响,确定制备辛烯基琥珀酸交联淀粉酯的最佳工艺参数为:淀粉乳浓度35%,酯化pH 8.0,酯化温度35℃,酯化时间3 h。交联淀粉的沉降积对酯化取代度影响较小,在生产中可根据最终产品的用途选用合适沉降积的交联淀粉进行酯化复合变性。复合变性淀粉符合食品行业标准,可以在食品工业中应用。扫描电镜对其结构进行观察显示淀粉中受侵蚀颗粒增多,颗粒表面的小凹痕数量增加。

Octenyl succinic acid cross-link starch esters were prepared by wet process with cassava starch as raw material,epichlorohydrin as cross-link agent and octenyl succinic anhydride as esterifying agent.The effects of starch slurry concentration,reaction temperature,reaction time,pH and sediment volume on the substitution degree of octenyl succinic acid cross-link starch esters were studied.Results： The optimal conditions for preparing octenyl succinic acid cross-link starch esters are starch slurry concentration 35%,esterification pH 8.0, esterification temperature 35℃ and esterification time 3 h. The sediment volume of cross - link starch has little effect on the substitu- tion degree. Thus, a proper sediment volume can be determined according to the usage of final oetenyl succinie acid cross- link starch esters. The produced octenyl succinie acid cross -link starch esters are identified safe to be used in food industry. The result of scanning electron microscope observation shows that the number of dents and splits in the granule surface of the prepared starch increases.