Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia.
Carbohydr Polym. 2013 Jan 30;92(1):905-20. doi: 10.1016/j.carbpol.2012.09.040. Epub 2012 Sep 29.
Starches modified with octenyl succinic anhydride (OSA) have been used in a range of industrial applications, particularly as a food additive, for more than half a century. Interest in these products has grown in recent years as a result of new methods and applications becoming available. Due to a combination of OSA's hydrophobic and steric contribution and starch's peculiar highly branched macromolecular structure, these starch derivatives display useful stabilizing, encapsulating, interfacial, thermal, nutritional and rheological properties. We review the synthesis procedures, structural characterization methods and physico-chemical properties, and the influences of the botanical origins and structural parameters of OSA starches on physico-chemical properties. A better understanding of these features has the potential to lead to products with targeted macromolecular structures and optimized properties for specific applications.
经过辛烯基琥珀酸酐（OSA）改性的淀粉已在多种工业应用中得到使用，尤其是作为食品添加剂，其应用历史已有半个多世纪。近年来，由于出现了新的方法和应用，人们对这些产品的兴趣日益增加。由于 OSA 的疏水性和空间位阻贡献以及淀粉独特的高度支化的大分子结构，这些淀粉衍生物表现出有用的稳定、包封、界面、热、营养和流变性质。我们综述了合成工艺、结构表征方法和物理化学性质，以及 OSA 淀粉的植物来源和结构参数对物理化学性质的影响。更好地了解这些特性有可能为特定应用生产具有目标大分子结构和优化性能的产品。
