由一步法挤压制备的淀粉辛烯基琥珀酸钠及其性能。
Starch sodium dodecenyl succinate prepared by one-step extrusion and its properties.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu 222005, China; School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China.
出版信息
Carbohydr Polym. 2015 Nov 20;133:90-3. doi: 10.1016/j.carbpol.2015.06.085. Epub 2015 Jul 9.
One-step extrusion was developed to prepare starch sodium dodecenyl succinate (SSDS). Effects of screwing speed, reaction temperature, moisture content, sodium hydroxide amount (as catalyst), and dodecenly succinic anhydride (DDSA) amount on the degree of substitution (DS) were investigated. Optimum conditions were determined and found to be as follows: screwing speed, 110rpm; temperature, 120°C; moisture content, 30%; sodium hydroxide amount, 0.5%; DDSA amount, 3%. Under these conditions, the DS of SSDS was 0.014%, and the reaction efficiency was 78%. The structure of SSDS prepared by one-step extrusion was partially characterised. Infrared absorption spectra showed peaks of ester bond and carbonyl group at 1707 and 1564cm(-1), respectively, indicating that dodecenyl succinic groups were introduced into starch molecule backbone by esterification agent. X-ray diffraction analysis showed that compared with native starch, the particle morphology of SSDS prepared by extrusion became irregular, and its crystallinity was partially destroyed.
一步挤出法被开发用于制备淀粉辛烯基琥珀酸钠（SSDS）。考察了螺杆转速、反应温度、水分含量、氢氧化钠用量（作为催化剂）和辛烯基琥珀酸酐（DDSA）用量对取代度（DS）的影响。确定了最佳条件，如下：螺杆转速 110rpm；温度 120°C；水分含量 30%；氢氧化钠用量 0.5%；DDSA 用量 3%。在这些条件下，SSDS 的 DS 为 0.014%，反应效率为 78%。部分表征了一步挤出法制备的 SSDS 的结构。红外吸收光谱在 1707cm(-1) 和 1564cm(-1) 处分别显示出酯键和羰基的峰，表明通过酯化剂将辛烯基琥珀酸基团引入淀粉分子主链中。X 射线衍射分析表明，与天然淀粉相比，挤出法制备的 SSDS 的颗粒形态变得不规则，其结晶度部分被破坏。
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