超声辅助制备辛烯基琥珀酸淀粉酯及其对品质的影响

Ultrasound-Assisted Preparation of Octenyl Succinic Anhydride Modified Starch and its Effect Mechanism on Quality

超声波可显著提高变性淀粉的反应活性及品质,但其作用机制不清楚。本研究以木薯淀粉为原料,超声辅助制备低取代度辛烯基琥珀酸淀粉酯(OSAS)。通过研究不同超声功率处理对木薯原淀粉结构和理化性质的影响,借鉴机械力化学的理论分析超声处理对OSAS品质的影响机制。结果表明:超声波通过介质“水”可对淀粉颗粒内部产生很强的机械力作用,破坏了淀粉颗粒的结晶结构和颗粒形貌,使淀粉分子发生水化,从而使木薯淀粉的糊化温度和热稳定性降低,直链淀粉含量增加。超声对淀粉颗粒具有显著的机械力化学效应,所以超声辅助制备的OSAS的取代度和反应效率显著增加,其他品质(溶解度、膨胀度和黏度)也显著提高。

Ultrasound can significantly improve the reaction activity and quality of modified starch,but its mechanism is not clear.In this study,octenyl succinic anhydride modified starch(OSAS)with low degree of substitution was prepared by ultrasonic-assisted treatment,using cassava starch as raw material.By studying the effects of different ultrasonic power on the structure and physicochemical properties of native cassava starch,the effect mechanism of ultrasonic treatment on the quality of OSAS was analyzed using the theory of mechanochemistry.The results showed that ultrasound could produce strong mechanical effects on the starch granules through the medium"water",which destroyed the morphology and crystalline structure of starch granules,and made starch molecules hydrate.Thus the gelatinization temperature and thermal stability of cassava starch decreased and the amylose content increased.Ultrasound produced significant mechanochemical effects on starch granules,so the substitution degree and reaction efficiency of OSAS prepared by ultrasonic-assisted treatment were significantly increased,and other quality(solubility,swelling and viscosity)were also significantly improved.