食品工业科技2017，Vol.38Issue(24)：142-147,6.DOI:10.13386/j.issn1002-0306.2017.24.028
交联辛烯基琥珀酸大米淀粉酯的制备及其糊化性能
Preparation and pasting properties of cross-linked octenyl succinate rice starch
摘要
Abstract
Cross-linked octenyl succinate rice starch (CLOSRS)was prepared using rice starch as a material,sodium trimetaphosphate as a cross-linking agent,and octenyl succinic anhydride(OSA) as a esterifying agent.Results showed that the optimal conditions for preparing CLOSRS were as follows:reaction temperature 85 ℃,reaction time 2.5 h,pH value 9.5 and OSA amount of 4.0％.The degree of substitution(DS) of CLOSRS under the optimal conditions could be 0.0198.After rice starch was cross-linked and esterificated,physicochemical properties and pasting property were improved.The solubility of rice starch increased from 2.73％ to 15.88％,and the light transmittance rised from 7.57％ to 14.73％.And the increase in freeze-thaw stability was also caused.After cross-linking and esterification,moreover,the peak viscosity was increased from 2246 cp to 5326 cp,but the setback were reduced from 1276 cp to 273 cp,and peak temperature was from 82.45 ℃ to 76.32 ℃.关键词
大米淀粉/交联/酯化/糊化性能Key words
rice starch/cross-linking/esterification/pasting property分类
轻工纺织引用本文复制引用
刘军平,黄素君,陈寅龙,江欣容,刘成梅,柯奇,郭辉,钟娇..交联辛烯基琥珀酸大米淀粉酯的制备及其糊化性能[J].食品工业科技,2017,38(24):142-147,6.基金项目
国家级大学生创新创业训练项目(201410403022). （201410403022）
