不同直链占比OSA酯化淀粉对橙皮素增溶的影响

Effect of OSA Esterified Starch with Different Linear/Branched Chain Ratios on Solubilization of Hesperetin

为探究不同直链/支链比的辛烯基琥珀酸淀粉酯(OSAS)在理化特性和增溶方面的差异,以不同直链/支链比玉米淀粉为原料,辛烯基琥珀酸酐(OSA)为酯化剂,制备相应的OSAS,并测定其OSA的取代度(DS)、理化特性及对橙皮素的增溶效果。结果表明:经OSA酯化,所含直链淀粉高的淀粉酯,其DS高;OSAS中所含支链淀粉含量越高,其膨润力越大,透明度越高;OSAS中所含直链淀粉比例越高,越容易发生沉降;OSA对淀粉的酯化作用主要发生在淀粉颗粒的表面;高直链占比的OSAS可使橙皮素的溶解度提高5.4倍。结论:具有不同直链/支链比的OSAS在理化特性上表现出明显差异,这些差异与淀粉的直链/支链比有关;直链淀粉含量越高的OSAS对橙皮素的增溶越明显。

To investigate the differences in physicochemical properties and solubilization efficiencies of octenyl succinic anhydride esterified starches(OSAS) with different linear/branched chain ratios, the corresponding OSAS were prepared using corn starches with different linear/branched chain ratios as raw material and octenyl succinic anhydride(OSA) as an esterification agent, and their degrees of substitution(DS) of OSA, physicochemical properties and solubilizing effects on hesperetin were determined. The results showed that after OSA esterification, the starch with high amylose content had a high DS value. The higher the amylopectin content in OSAS, the greater its swelling capacity and the higher its transparency, while the higher the amylose content in OSAS, the easier it was to sediment. The esterification of starch by OSA mainly occurred on the surface of starch granules. OSAS with high amylose content had a significant solubilizing effect on hesperetin, with its solubility increased by 5.4 folds. Conclusion: OSAS with different linear/branched chain ratios showed significant differences in physicochemical properties, and these differences were attributed to the content ratio of amylose to amylopectin. The higher amylose content in OSAS, the more obvious its solubilization efficiency to hesperetin.