食品与发酵工业2026，Vol.52Issue(11)：178-185,8.DOI:10.13995/j.cnki.11-1802/ts.044234
不同取代度辛烯基琥珀酸荸荠淀粉酯的理化特性及结构表征
Physicochemical properties and structural characterization of water chestnut starch octenylsuccinate with different degrees of substitution
摘要
Abstract
In this study,water chestnut starch octenylsuccinate with different degrees of substitution was prepared by aqueous phase method,using water chestnut starch was used as raw material and octenyl succinate anhydride(OSA)as esterification.The emulsifying property,anticoagulation and viscosity of OSA water chestnut starch with different degree of substitution were analyzed.The structure of starch esters was characterized by fourier transform infrared spectroscopy(FTIR),X-ray diffraction(XRD)and scanning electron micros-copy(SEM).The results showed that the degree of substitution of OSA water chestnut starch octenylsuccinate increased with the increase of OSA dosage,and the emulsifying power increased with the increase of substitution degree,while the anticoagulation showed a trend of first increasing and then decreasing with the increase of the degree of substitution.The peak viscosity,hold viscosity,final viscosity,and break down value of esterified starch were higher than that of the original starch.The FTIR results showed that a new characteristic peak was formed at 1 722 cm-1 after esterification,and the peak gradually increased with the increase of substitution.XRD results indicated that the crystallization of water chestnut starch was still C-type,the relative crystallinity decreased with the increase of degree of substitution.Through the observation of SEM,it was found that after the esterification treatment,the particle size of water chestnut starch increase,and the depression on the particle surface became more obvious with the increase of substitution.关键词
荸荠淀粉/辛烯基琥珀酸酐/辛烯基琥珀酸荸荠淀粉酯/结构表征Key words
water chestnut starch/octenyl succinic anhydride/water chestnut starch octenylsuccinate/structural analysis引用本文复制引用
邓春丽,陈伟玲,黄双全,聂辉,罗杨合..不同取代度辛烯基琥珀酸荸荠淀粉酯的理化特性及结构表征[J].食品与发酵工业,2026,52(11):178-185,8.基金项目
广西自然科学基金项目青年基金项目(2025GXNSFBA069238) （2025GXNSFBA069238）
贺州学院2025年博士启动基金项目(2025BSQD04) （2025BSQD04）
