食品工业科技2018，Vol.39Issue(7)：20-24,29,6.DOI:10.13386/j.issn1002-0306.2018.07.005
非晶态辛烯基琥珀酸淀粉酯的结构与理化性质关系研究
Study on the relationship between the structure and physicochemical properties of amorphous OSA-starch
摘要
Abstract
A series ofoctenyl-succinic anhydride (OSA)-modified starch with different degree of substitution DS) were prepared using amorphous waxy corn starch and OSA,and then characterized by FT-IR and 1 HNMR.The relationship between the reaction efficiency(RE),internal structure,DS,weight-average molar weight(Mw) and the emulsibility,embedding rate of OSA-modified starch was investigated.Experimental results showed that the RE of amorphous starch with OSA and DS of amorphous OSA-modified starch were improved obviouslycompared with that of original starch.The emulsification and embedding properties of amorphous OSA-modified starch were significantly higher than that of the crystalline OSA-modified starch with similar DS,the EA,ES and embedding rate of the amorphous OSA-modified starch were 68％,67.3％ and 55.2％,respectively.The emulsifying activity (EA) and emulsion stability (ES) of amorphous OSA-modified starch had no obvious change with the increasing of the DS and Mw of OSA-modified starch,while the embedding rate increased gradually.关键词
非晶态淀粉酯/取代度/乳化性/包埋率Key words
amorphous OSA-starch/degree of substitution/emulsification/embeddingrate分类
轻工纺织引用本文复制引用
王玲,陈永富,陆财源,张盛,郑温时,韩小瑜,王永江..非晶态辛烯基琥珀酸淀粉酯的结构与理化性质关系研究[J].食品工业科技,2018,39(7):20-24,29,6.基金项目
浙江省公益技术应用研究项目(2017C31015) （2017C31015）
浙江省农业生物资源生化制造协同创新中心开放基金(2016KF0102) （2016KF0102）
国家级大学生创新创业训练计划项目(201611057010). （201611057010）
