中国食品添加剂Issue(4)：103-106,4.
辛烯基琥珀酸山药淀粉酯的理化性质研究
Physic-chemical properties of octenyl succinic anhydride modified yam starch
王丽霞 1张金玲 1王敬臻1
作者信息
- 1. 天津科技大学食品工程与生物技术学院,天津300457
- 折叠
摘要
Abstract
Yam starch was successfully isolated from Chinese yam by sodium hydroxide solution immersion.Yam starch was esterified with octenyl succunic anhydride (OSA) in aqueous slurry systems.The physic-chemical properties of the starch were determined by means of scanning electron microscopy (SEM),Fourier transform infrared (FI-IR) spectroscopy,X-raydiffraction (XRD) and rapid viscosity analyser (RVA).Physical and chemical properties were detected.The optimal preparation conditions of the preparation of SSOS degree of substitution (DS) was 0.0158;SEM showed uneven surface on somestarch granules.Fr-IR spectras proved esterification introduced the new C =C,C =O functional group,andthe functional groups of the starch molecule itself has not changed.XRD indicated that the reaction occurs mainly in the amorphous region,andthe degree of crystallinity of starch granules was increased.RVA patterns revealed that the modified starch has alower gelatinization tempreture and higher viscosities.Therefore,as a food additive,the SSOS better than the native yam starch (NYS).关键词
山药淀粉/辛烯基琥珀酸淀粉酯/改性淀粉/理化性质/食品添加剂Key words
yam starch/starch sodium octenyl succinate/modified starch/physical and chemical properties/food additives分类
生物科学引用本文复制引用
王丽霞,张金玲,王敬臻..辛烯基琥珀酸山药淀粉酯的理化性质研究[J].中国食品添加剂,2017,(4):103-106,4.
