泽泻辛烯基琥珀酸淀粉酯糊理化性质及流变学研究

Study on the Paste Properties of Rhizoma Alismatis Octenyl Succinic Anhydride Modified Starch

为了了解泽泻辛烯基琥珀酸淀粉酯的应用性能,促进泽泻淀粉的开发。本实验对泽泻不同取代度的辛烯基琥珀酸淀粉酯糊的性质进行研究,结果表明:(1)随着取代度的增加,淀粉酯糊的透明度、凝沉稳定性提高,冻融稳定性变差。添加蔗糖会提高糊的透明度。添加柠檬酸、NaCl,则降低糊的透明度。少量添加柠檬酸或蔗糖将降低糊的凝沉稳定性,但当添加量增加到一定量时,则提高凝沉稳定性。添加NaCl降低糊的凝沉稳定性。(2)淀粉酯糊为非牛顿流体;且稠度系数k、粘度系数n随取代度的增加而增加。(3)当OSA基团的取代度为0.01,淀粉酯的添加量为1.2%和乳化均质时间为1min时,乳化性能好。

This experiment studied on the paste properties of Rhizoma Alismatis octenyl suceinic anhydride modified starch in order to promote the Rhizoma Alismatis starch utilization. The results showed that： （1）while the degree of substitute increased the transparency and retrogradation got better, and the freeze-thaw deteriorated.The transparency increased under sucrose condition; the retrogradation lowered by adding a small amount of sucrose, but it gradually changed for the better along with the increased addition. The transparency lowered under citric acid condition; the retrogradation became worse by adding a small amount of sucrose, but the paste was very stable, even there was no retrogradation when up to a certain amount. Add salt would reduce the transparency of the paste, and aggravate the retrogradation of the paste. （2） Rhizoma Alisnuais OSA -starch paste belonged to Non-newtonian Flows and its consistency coefficient （k）, viscosity behavior index （n） increased with the increased degree of substitute.（3） The emulsification of Rhizoma Alismatis OSA - starch changed like parabola with the increased degree of substitute; the emulsification was better while the OSA - starch content was 1.2% and the homogenization time was 1 min.