辛烯基琥珀酸藜麦淀粉酯的制备及性能

Preparation and Properties of Starch Ester of Octenyl Succinic Quinoa

以藜麦淀粉为原料,通过添加不同质量分数(1.0%,3.0%,5.0%和7.0%)的辛烯基琥珀酸酐对藜麦淀粉进行不同程度[取代度(DS)分别为0.0104,0.0162,0.0224和0.0270]的改性处理,制得辛烯基琥珀酸藜麦淀粉酯。FT-IR结果证实藜麦淀粉分子链上成功引入辛烯基琥珀酸基团,SEM观察发现酯化反应不会对淀粉颗粒表面产生破坏,XRD结果表明辛烯基琥珀酸酐与淀粉的酯化反应主要发生在淀粉的无定型区,不会破坏淀粉的晶型。理化性质测定结果发现淀粉糊的透明度、糊化温度随着取代度升高而降低,而淀粉糊的冻融稳定性和溶解度则随之增加。

The quinoa starch esters with octenyl succinic acid were prepared by adding octenyl succinic anhydride with different mass fraction(1.0%,3.0%,5.0%and 7.0%)to quinoa starch with different degrees[substitution degree(DS)of 0.0104,0.0162,0.0224 and 0.0270].FT-IR results confirmed that octenyl succinic acid group was successfully introduced into the molecular chain of quinoa starch,and SEM observation showed that the esterification reaction would not damage the surface of starch particles,while XRD results showed that the esterification reaction between octenyl succinic anhydride and starch mainly occurred in the amorphous region of starch,and would not destroy the crystal type of starch.The results showed that the transparency and gelatinization temperature of starch paste decreased with the increase of the degree of substitution,while the freeze-thaw stability and solubility of starch paste increased.