辛烯基琥珀酸山药淀粉酯的理化性质研究

Physic-chemical properties of octenyl succinic anhydride modified yam starch

以新鲜山药为原材料,采用碱法工艺提取淀粉。湿法工艺制备辛烯琥珀酸淀粉酯,通过扫描电子显微镜、傅里叶红外光谱仪、X-射线仪及快速黏度分析仪研究其理化性质。理化性质检测得出如下结论:由最适条件制取的辛烯基琥珀酸淀粉酯取代度约为0.0158;扫描电镜图显示部分淀粉颗粒表面出现凹凸痕迹;傅里叶红外图谱证明酯化反应引入了新的C=C、C=O官能团,淀粉分子本身的官能团并未发生变化;X-射线图表明反应主要发生在无定形区,增加了淀粉颗粒的结晶度;快速黏度分析图显示改性后的山药淀粉,糊化温度降低,黏度明显增加。因此,辛烯基琥珀酸山药淀粉酯比原淀粉更适合做乳化剂、增稠剂等食品添加剂。

Yam starch was successfully isolated from Chinese yam by sodium hydroxide solution immersion.Yam starch was esterified with octenyl succunic anhydride（OSA）in aqueous slurry systems.The physic-chemical properties of the starch were determined by means of scanning electron microscopy（SEM）,Fourier transform infrared（FI-IR）spectroscopy,X-raydiffraction（XRD）and rapid viscosity analyser（RVA）.Physical and chemical properties were detected.The optimal preparation conditions of the preparation of SSOS degree of substitution（DS）was 0.0158;SEM showed uneven surface on somestarch granules.FT-IR spectras proved esterification introduced the new C = C,C = O functional group,andthe functional groups of the starch molecule itself has not changed.XRD indicated that the reaction occurs mainly in the amorphous region,andthe degree of crystallinity of starch granules was increased.RVA patterns revealed that the modified starch has alower gelatinization tempreture and higher viscosities.Therefore,as a food additive,the SSOS better than the native yam starch（NYS）.