交联辛烯基琥珀酸大米淀粉酯的制备及其糊化性能

Preparation and pasting properties of cross-linked octenyl succinate rice starch

以大米淀粉为原料,三偏磷酸钠为交联剂,辛烯基琥珀酸酐(OSA)为酯化剂,制备了交联辛烯基琥珀酸大米淀粉酯(CLOSRS)。结果表明,制备CLOSRS的最佳工艺条件为:酯化温度85℃、pH9.5、OSA用量4.0%、酯化时间2.5 h。在最佳工艺条件下,CLOSRS取代度为0.0198。大米淀粉经交联、酯化后,理化性质和糊化性能得到改善。其溶解度由2.73%升至15.88%,透光率由7.57%升至14.73%,冻融稳定性也得到提升;糊化性能中的峰值黏度由2246 cp升至5326 cp,回生值由1276 cp降至273 cp,糊化温度由82.45℃降至76.32℃。

Cross-linked octenyl succinate rice starch （CLOSRS）was prepared using rice starch as a material, sodium trimetaphosphate as a cross-linking agent,and octenyl succinic anhydride（OSA） as a esterifying agent.Results showed that the optimal conditions for preparing CLOSRS were as follows：reaction temperature 85℃, reaction time 2.5 h, pH value 9.5 and OSA amount of 4.0%.The degree of substitution （DS） of CLOSRS under the optimal conditions could be 0.0198.After rice starch was cross-linked and esterificated ,physicochemical properties and pasting property were improved.The solubility of rice starch increased from 2.73% to 15.88% ,and the light transmittance rised from 7.57% to 14.73%.And the increase in freeze-thaw stability was also caused. After cross-linking and esterification, moreover, the peak viscosity was increased from 2246 cp to 5326 cp,but the setback were reduced from 1276 cp to 273 cp,and peak temperature was from 82.45℃ to 76.32 ℃.