银杏辛烯基琥珀酸淀粉酯的制备及消化性能评价

Preparation and Digestible Evaluation of Octenyl Succinic Anhydride Modified Ginkgo Starch

以银杏淀粉为原料,对水相法制备辛烯基琥珀酸淀粉酯的工艺进行了研究。在辛烯基琥珀酸酐添加质量分数为3.0%不变的情况下,通过单因素试验考察淀粉乳浓度、反应时间、反应温度、p H等因素对产品取代度和反应效率的影响。在此基础上,通过正交试验优化了制备银杏辛烯基琥珀酸淀粉酯的最佳工艺参数:银杏淀粉质量分数40.0%,反应温度45.0℃,p H 8.0,反应时间4.0 h。在此工艺条件下,银杏辛烯基琥珀酸淀粉酯取代度可以达到0.019 36,反应效率74.42%。淀粉消化性能试验表明银杏辛烯基琥珀酸淀粉酯对胰淀粉酶水解作用具有良好的抵抗能力,慢消化及抗消化特性显著。

The preparation of octenyl succinic anhydride （OSA） starch from Ginkgo starch in aqueous slurry systems was studied. The effects of starch concentration, reaction time, reaction temperature, pH value on the degree of substitution （DS） and the reaction efficiency （RE） of product were systematically investigated by single - factor experi- ments when the adding mass fraction of octenyl succinic anhydride remained as 3.0%. Orthogonal experiments were carried out to determine the suitable parameters for the preparation of OSA - starch from ginkgo in aqueous slurry sys- tems as follows ： concentration of starch slurry 40. 0% （ in proportion to water, m/m）, reaction temperature 45.0 ℃, pH of reaction system 8.0,reaction period 4.0 h. Under this condition,the degree of substitution was 0. 019 36 and the reaction efficiency was 74.42%. Moreover, the prepared product showed lower hydrolysis degree of in vitro, indicating its higher resistance to porcine pancreatic α -amylase digestibility.