《低粘度辛烯基琥珀酸淀粉酯的物化性质研究_肖珊》.pdf

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.10 低粘度辛烯基琥珀酸淀粉酯的物化性质研究 肖珊，黄立新 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：以原淀粉为原料用湿法工艺制备的辛烯基琥珀酸淀粉酯，糊的粘度较高，采用α-淀粉酶进行水解得到低粘度的酶解产物， 类似于纯胶的变性淀粉产品。本文采用 X 射线衍射、红外光谱、紫外-可见光谱、HPLC 等方法，测定研究辛烯基琥珀酸淀粉酯酶解 产物（OSA-SH ）的结构、组成、DE 值、粘度、表面张力、乳化性参数等理化特性。结果表明，试验的 OSA-SH 的 DE 值为 3.06， 无定形结构，分子中含有 C=C、COOR 官能团，具有较好的水溶性、高浓低粘性、表面活性和乳化性。 关键词：辛烯基琥珀酸淀粉酯；水解物；结构；理化性质 文章篇号：1673-9078(2012)10-1290-1293 Characterization of Octenyl Succinic Anhydride Starch Hydrolysate XIAO Shan, HUANG Li-xin (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Octenyl succinic anhydride starch hydrolysate(OSA-SH) was obtained by hydrolyzing octenyl succinic anhydride starch (OSA-S) with α-starch enzyme. The structure and composition were investigated by means of X-ray diffraction, Fourier transforms infrared (FT-IR) spectroscopy, UV-Visible spectroscopy, HPLC, etc. And its physico-chemical properties were determined by measuring DE value, viscosity, surface tension, emulsifying properties and other indicators. Results showed that the DE value of OSA-SH was 3.06. the product possessed amorphous structure containing C=C, COOR groups and OSA-SH, which had some good properties such as water solubility, high concentration and low stickiness, surface activity and emulsifying properties. Key words: octenyl succinic anhydride starch; hydrolysate; structure; physico-chemical property 辛烯基琥珀酸淀粉酯 （OSA-Strach，简称 OSA-S ） 冷水，其形成高浓度水溶液粘度较大，不能很好地满 是在碱性条件下由淀粉与辛烯基琥珀酸酐(Octenyl 足一些如微胶囊壁材等“高浓低粘”的要求，在实际 [3] succnic