辛烯基琥珀酸燕麦淀粉酯的制备工艺响应面优化及表征分析

Response surface optimization and characterization analysis of octenyl succinic acid oat starch ester preparation process

以燕麦为原料提取燕麦淀粉后,以辛烯基琥珀酸酐(OSA)对其进行疏水改性,以取代度和取代效率为考察指标,研究辛烯基琥珀酸燕麦淀粉酯制备过程的影响因素,经响应面优化获得最优工艺参数为:淀粉乳浓度为37%;反应时间为2.4 h;反应温度为34.4℃;pH值为7.9;OSA添加量确定为3%,在此条件下可制得取代度为0.023 0的辛烯基琥珀酸燕麦淀粉酯,并通过傅立叶红外光谱、扫描电子显微镜形貌分析对其进行表征:辛烯基琥珀酸燕麦淀粉酯的红外光谱图出现了酯羰基C=O(波长1 724.53 cm^(-1))和羧基RCOO-(波长1 571.70 cm^(-1))的伸缩振动特征峰;扫描电镜结果表明疏水改性主要发生在淀粉颗粒表面的无定形区即非晶区域,基本不影响颗粒的内部结晶区域,证明了辛烯基琥珀酸燕麦淀粉酯的成功制备。为辛烯基琥珀酸燕麦淀粉酯的开发提供了理论依据,为丰富燕麦淀粉的利用途径和新型食品级辛烯基琥珀酸淀粉酯的开发提供实验参考。

After extracting oat starch from oats,it was subjected to hydrophobic modification using octenyl succinic anhydride with degree of substitution and substitution efficiency as the evaluation criteria.The influencing factors of the reaction for preparing octenyl succinic anhydride oat starch ester were studied,and the optimal process parameters were determined through response surface optimization:starch concentration of 37%,reaction time of 2.4 h,reaction temperature of 34.4℃,pH of 7.9,and a confirmed OSA addition of 3%.Under these conditions,an octenyl succinic anhydride oat starch ester with DS of 0.023 0 was obtained.Characterization was performed using FT-IR and SEM,which revealed the appearance of ester carbonyl C=O(at a wavelength of 1 724.53 cm~(-1)) and carboxyl RCOO-(at a wavelength of 1 571.70 cm~(-1)) stretching vibration characteristic peaks in the infrared spectrum of the octenyl succinic anhydride oat starch ester.Scanning electron microscopy results indicated that the hydrophobic modification mainly occurred in the amorphous region on the surface of the starch granules,the non-crystalline region,which essentially did not affect the internal crystalline region of the granules,confirming the successful preparation of the octenyl succinic anhydride oat starch ester.This provides a theoretical basis for the development of octenyl succinic anhydride oat starch ester and serves as experimental reference for enriching the utilization of oat starch and the development of novel food-grade octenyl succinic anhydride starch esters.