蜡质玉米辛烯基琥珀酸麦芽糊精酯的制备及性能研究

Studies on the preparation of waxy octenyl succinic dextrin ester and its properties

采用蜡质玉米淀粉为原料,辛烯基琥珀酸酐(OSA)为酯化剂,应用湿法工艺制备了辛烯基琥珀酸淀粉钠(SSOS)。使用耐高温α-淀粉酶对SSOS进行酶解处理,制备了蜡质玉米辛烯基琥珀酸麦芽糊精酯(MSSOS)。研究了OSA用量对SSOS取代度(DS)的影响;探讨了耐高温α-淀粉酶用量、酶解时间、淀粉乳浓度、酯化程度对MSSOS产品葡萄糖值(DE)的影响;并对具有不同DE值MSSOS在表观黏度、透明度、乳化稳定性等性能的差异进行了比较分析。结果显示:(1)SSOS的DS值随OSA用量的增加呈升高趋势;(2)随DS值的升高,SSOS的HLB值增大,亲水性加强、淀粉的糊化温度降低、峰值黏度升高;(3)MSSOS的DE值随α-淀粉酶用量的增加和酶解时间的延长而升高,SSOS的酯化程度对DE值影响不大;(4)随DE值的升高,MSSOS表观黏度降低,透明度增大;DE值高于11.5%后,乳化稳定性降低。

By using waxy corn starch as a raw material and octenyl succinic anhydride （OSA） as an esterification a- gent, starch sodium octenylsueeinate （SSOS） was prepared by a wet process. Thermostable α - amylase reacted with SSOS to synthesis waxy corn octenyl succinic maltodextrin ester （MSSOS）. The effect of the amount of OSA on the DS value of SSOS was studied. The enzyme concentration, hydrolysis time and starch concentration on DE value of MSSOS were also studied. The properties of MSSOS such as apparent viscosity, transparency, emulsion stability were ration- alized in terms of its DS values. Experimental results showed that： （ 1 ） The DS of SSOS went up with the increase in the amount of OSA （2） with increasing DS of SSOS, its HLB value went up, its hydrophilicity was enhanced, and its peak value for starch gelatinization temperature increased; （3） the DE value of MSSOS went up with increasing the amylase dosage and prolonging hydrolysis time, but DS of SSOS had no effect on DE; and （4） with increasing DE value, the apparent viscosity of MSSOS went down and its transparency is increased. The emulsion stability became worse when DE was higher than 11.5%.