颗粒冷水可溶亲脂性玉米淀粉的制备及性质研究

Study on Preparation and Properties of Granular Cold-water-soluble-lipophilic Maize Starch

该研究以玉米淀粉为原料,首先利用酒精-碱法对其α-化,在此基础上,以辛烯基琥珀酸酐(octenyl succinic anhydride,OSA)为酯化剂,在干法条件下制备出颗粒冷水可溶亲脂性淀粉,所得产品取代度最高可达0.0192。通过分析试验制备的颗粒冷水可溶玉米淀粉和颗粒冷水可溶亲脂性玉米淀粉的透明度、冻融稳定性、凝沉性、黏度、流变学特性,并进一步探索这些特性与产品取代度之间的关系。结果表明:这两种淀粉的性质比原淀粉有显著的改善,后者又比前者具有良好的性质,随着取代度的增大,颗粒冷水可溶亲脂性玉米淀粉的透明度增强,冻融稳定性提高,凝沉性降低,表观黏度增加;流变学分析显示两种淀粉呈现出假塑性流体的性质,表观黏度随着剪切速率的增加而降低。

In this study,granular cold-water-soluble maize starch was prepared by alcoholic-alkaline treatment.Based on aforementioned preparation,granular cold-water-soluble-lipophilic maize starch was prepared through the reaction with octenyl succinic anhydride(OSA)under dry condition.Under this condition,the highest degree of substitution(DS)of product reached to 0.0192.The transparency,freeze-thaw stability,retrogradation,viscosity and rheology properties of granular cold-water-soluble maize starch and granular coldwater-soluble lipophilic maize starches were investigated.The relations between these properties and DS were further studied.The results showed that comparing with native maize starch,these properties of granular coldwater-soluble maize starch and granular cold-water-soluble lipophilic maize starches were changed apparently,and the latter was better than the former.As the DS was getting higher,the transparency,freeze-thaw stability,viscosity of granular cold-water-soluble lipophilic maize starches enhanced.The products became weaker in retrogradation with the DS improvement.The results of rheological properties showed that the pastes of the two kinds of the starch were pseudoplastic characteristics.The apparent viscosity of the pastes decreased with the increase in shear rate.