辛烯基琥珀酸改性淀粉纳米粒子制备方法研究进展

Advances in Preparation of Starch Nanoparticles modified by Octenyl Succinic Anhydride Modified Starch

辛烯基琥珀酸改性淀粉(Octenyl succinic anhydride starch,OSA淀粉)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。OSA淀粉生物相容性和生理特性良好,可以实现降解,对环境友好,但也存在着成膜性差、易糊化的特点,在低温的状况下,容易出现凝沉的状况,这些缺点很大程度上限制了它的应用。近年来,研究人员逐渐将目光转向淀粉纳米粒子,以期利用其小尺寸效应、表面效应和量子尺寸效应克服OSA淀粉的缺点,为进一步扩展OSA淀粉的应用提供依据。主要介绍了目前OSA淀粉纳米粒子制备的6种方法,并对OSA淀粉纳米粒子的发展前景进行展望。

Octenyl succinic anhydride modified starch(OSA 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.It can be prepared by this reaction process.OSA starch had good biocompatibility and physiological characteristics,which can achieve degradation and is friendly to the environment.However,it also had the characteristics of poor film-forming and easy gelatinization.Under the condition of low temperature,it was prone to coagulation and sedimentation,which greatly limits its application.In recent years,researchers had gradually turned their attention to starch nanoparticles,hoping to overcome the shortcomings of OSA starch by using the small size effect,surface effect and quantum size effect,and to provide a basis for further expanding the application of OSA starch.In this paper,six different methods for the preparation of OSA starch nanoparticles were introduced,and the development prospect of OSA starch nanoparticles was prospected.