辛烯基琥珀酸改性淀粉的制备与表征研究进展

Advances in Preparation and Characterization of Octenyl Succinic Anhydride Modified Starch

辛烯基琥珀酸(octenyl succinic anhydride,OSA)改性淀粉有着亲水亲油的良好品质,在食品工业中应用广泛,除了用作乳化剂、增稠剂以外,还可用作膳食功能因子的载运体。其传统制备方法主要是在弱碱性条件下用辛烯基琥珀酸酐酯化淀粉,近年来,对传统制备工艺的替代和改进方法受到广泛的关注,如对淀粉的预处理、超声波辅助、机械、微波技术和试验设计方法的选择等,其目的是缩短反应时间,提高反应效率,提高辛烯基琥珀酸改性淀粉的性能品质。该文对OSA改性淀粉的制备方法及优化、表征与性质分析,以及应用等方面的研究进展进行综述,为OSA改性淀粉的进一步研究和使用提供参考。

Octenyl succinic anhydride(OSA)modified starch was widely used in food industry as food additives.It can be used not only as an emulsifier and thickener,but also as a carrier of dietary functional factors for its hydrophilic and lipophilic properties.The traditional preparation of OSA starch was esterifying starch with octenyl succinic anhydride under weak alkaline conditions.Recently,the substitution and improvement of the traditional preparation process had attracted extensive attention.The ultrasonic assisted,mechanical assisted,or microwave assisted pretreatment of starch and the selection of experimental design methods had been applied in the preparation of OSA starch with the purpose of improving the reaction efficiency,shortening the reaction time and improving the performance and quality of OSA starch.In this paper,the preparation,optimization,characterization,property analysis and application of OSA starch were reviewed.