小麦辛烯基琥珀酸淀粉酯制备工艺的优化

以小麦淀粉为原料,对辛烯基琥珀酸淀粉酯的制备工艺进行了优化,采用红外光谱仪对产品的结构进行了表征,并对不同取代度产品的糊化性进行了比较。结果表明,小麦辛烯基琥珀酸淀粉酯的最佳制备工艺为:反应时间3.0h,反应温度36.4℃,pH值8.3,淀粉乳液质量分数为37.2%,酸酐加入量为淀粉干基质量的3.0%。该工艺所制备小麦辛烯基琥珀酸淀粉酯的取代度为0.0165±0.0005,反应效率为(71.1±2.2)%。红外光谱分析表明,反应后淀粉分子中引入了辛烯基琥珀酸酐基团,反映在光谱图上1722cm-1和1573cm-1处产生了新的吸收峰。黏度速测仪分析显示,随着变性程度的提高,辛烯基琥珀酸淀粉酯的黏度增加,糊化时间缩短。

Study on Optimizing Preparation Conditions of Octenyl Succinic Anhydride Modified Wheat Starch

Octenyl succinic anhydride (OSA) modified wheat starch was prepared in aqueous slurry systems using response surface methodology. The physicochemical properties of the products were determined by means of Fourier transform infrared (FTIR) spectroscopy and Rapid Visco Analyser (RVA) . Results indicated that the suitable parameters for the preparation of OSA starch from wheat starch were as follows:reaction period 3.0 h,reaction temperature 36.4 ℃,pH of reaction system 8.3, concentration of starch slurry 37.2% (in proportion to water), amount of OSA 3.0% (in proportion to starch) . The degree of substitution was 0.016 5 ±0.000 5 and the reaction efficiency was (71.1 ±2.2) % . FTIR spectroscopy showed characteristic absorption of the ester carbonyl groups in the OSA starch at 1 722 cm-1 and 1 573 cm-1. RVA results indicated that the starch derivatives gelatinized at shorter time to achieve higher viscosities with increased OSA modification.