食品科学2011，Vol.32Issue(16)：172-177,6.
交联辛烯基琥珀酸淀粉酯半干法合成工艺与改性机理研究
Semi-dry Synthesis and Modification Mechanisms of Crosslinked Octenyl Succinic Anhydride-modified Cassava Starch
摘要
Abstract
Cassava starch was modified with epichlorohydrin（ECH） and octenyl succinic anhydride（OSA） by a semi-dry process to synthesize hydrophobic lipophilic crosslinked octenyl succinic anhydride-modified starch（COSAS）.The synthesis process was optimized by one-factor-at-a-time and orthogonal array design methods.The reaction mechanisms were elucidated.The whiteness of COSAS was determined and structural analysis was carried out using Fourier transform infrared spectrometry and scanning electron microscope（SEM）.The results indicates that the optimal synthesis process parameters of COSAS were starch water content of 15%-18%,OSA amount of 3%（based on the dry weight of starch）,esterification time of 90 min,pH 9.0,and reaction temperature of 100 ℃.The average degree of substitution（DS） of COSAS prepared using the optimized process parameters was 0.0175,and its whiteness was slightly lower than that of native starch.FTIR spectral analysis revealed that crosslinked bonds and groups in octenylsuccinate were introduced into starch after esterification.SEM observations also showed that the surface of COSAS was rougher than that of native starch although some particles with concaves,gaps and cracks were observed.关键词
木薯淀粉/交联辛烯基琥珀酸淀粉酯/半干法/反应机理Key words
cassava starch/crosslinked octenyl succinic anhydride-modified starch/semi-dry process/reaction mechanism分类
轻工纺织引用本文复制引用
石海信,邓全道,刘灵芝,严凤英,方怀义..交联辛烯基琥珀酸淀粉酯半干法合成工艺与改性机理研究[J].食品科学,2011,32(16):172-177,6.基金项目
广西科学基金资助项目 （）
广西高校重点实验室项目 （）
