不同取代度辛烯基琥珀酸酐修饰马铃薯淀粉的理化性质。
Physicochemical properties of octenyl succinic anhydride-modified potato starch with different degrees of substitution.
机构信息
Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
出版信息
J Sci Food Agric. 2010 Feb;90(3):424-9. doi: 10.1002/jsfa.3832.
BACKGROUND
Esterified starch is an important type of modified starch. In particular, octenyl succinic anhydride-modified starch (OSA starch) is widely used in the food industry. However, there has been little research on the properties of products with different degrees of substitution (DS). Therefore the aim of this study was to analyse the physicochemical properties of products with different DS.
RESULTS
OSA starch samples with different DS were prepared from potato starch. Two new peaks were observed in the Fourier transform infrared spectrum, one at 1724 cm(-1) due to C==O and one at 1572 cm(-1) due to RCOO--. Emulsifying capacity and emulsion stability improved with increasing DS. Rheological analysis showed the occurrence of the 'shear-thinning' phenomenon, the viscosity of the sample with DS = 0.0211 being even lower than that of native starch. A decrease in syneresis rate from 88.3% (native starch) to 39.0% (DS = 0.0211) indicated that freeze-thaw stability was improved.
CONCLUSION
The physicochemical properties of OSA potato starch were better than those of native potato starch. Freeze-thaw stability, emulsifying capacity and emulsion stability improved with increasing DS. Viscosity increased at lower DS but decreased at DS = 0.0211.
背景
酯化淀粉是一种重要的变性淀粉，特别是辛烯基琥珀酸淀粉酯（OSA 淀粉）在食品工业中得到了广泛的应用。然而，对于取代度（DS）不同的产品的性能研究较少。因此，本研究旨在分析不同 DS 的产品的理化性质。
结果
以马铃薯淀粉为原料制备了不同 DS 的 OSA 淀粉样品。傅里叶变换红外光谱中观察到两个新的峰，一个在 1724 cm(-1)处归因于 C==O，一个在 1572 cm(-1)处归因于 RCOO--。随着 DS 的增加，乳化能力和乳化稳定性提高。流变分析表明发生了“剪切变稀”现象，DS = 0.0211 的样品的粘度甚至低于原淀粉。析水率从 88.3%（原淀粉）降低到 39.0%（DS = 0.0211），表明冻融稳定性得到了提高。
结论
OSA 马铃薯淀粉的理化性质优于原马铃薯淀粉。随着 DS 的增加，冻融稳定性、乳化能力和乳化稳定性得到提高。DS 较低时，粘度增加，但在 DS = 0.0211 时降低。
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