辛烯基琥珀酸酐改性淀粉的合成和表征研究
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摘要
辛烯基琥珀酸酐改性淀粉的形成赋予淀粉抗消化、改善食品质地等优良特性,同时还可以调控淀粉的糊化、老化、黏度和澄清度,目前成为淀粉改性领域的研究热点。文中综述了近几年来辛烯基琥珀酸酐改性淀粉的研究进展,比较了常规方法及改进辛烯基琥珀酸酐改性淀粉生产路线的变化,探讨了改性淀粉的结构性质、形成机制,并介绍了辛烯基琥珀酸酐对淀粉理化和功能特性的影响。
The formation of octenyl succinic anhydride modified starch gives starch anti-digestion character and improves the quality of food property. At the same time, the gelatinization, aging, viscosity and clarity of starch were regulated. Currently, it has become a research hotspot in the field of starch modification. In this paper, the research progress of octenyl succinic anhydride modified starches in recent years was reviewed, and the changes of the conventional and improved OS-starch production routes were compared. The structural properties and the formation mechanism of the modified starches were discussed. The effects of octenyl succinic anhydride on physicochemical and functional properties of starch were also described.
The formation of octenyl succinic anhydride modified starch gives starch anti-digestion character and improves the quality of food property. At the same time, the gelatinization, aging, viscosity and clarity of starch were regulated. Currently, it has become a research hotspot in the field of starch modification. In this paper, the research progress of octenyl succinic anhydride modified starches in recent years was reviewed, and the changes of the conventional and improved OS-starch production routes were compared. The structural properties and the formation mechanism of the modified starches were discussed. The effects of octenyl succinic anhydride on physicochemical and functional properties of starch were also described.
引文
[1]SIMSEK Senay,OVANDO-MARTINEZ Maribel,MAREFAI Ali,e t a l.Chemical composition,digestibility and emulsification properties of octenyl succinic esters of various starches[J].Food Research International,2015,75(4):41-49.
[2]张正茂,阚玲.机械活化玉米淀粉的辛烯基琥珀酸酐酯化改性[J].食品科学,2015,36(8):86-91.
[3]石海信,李桥,邓桂芳,等.超声作用下辛烯基琥珀酸淀粉酯合成工艺及反应机制研究[J].广东化工,2013,40(21):43-44.
[4]LV Qingqing,LI Gaoyang,XIE Qiutao,et al.Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical,structural and digestibility characteristics of sweet potato starch[J].Food Chemistry,2018,256:413-418.
[5]杨小玲,王珊.预处理方式对淀粉酯化效果的影响[J].化学与黏合,2015,37(1):35-38.
[6]SWEEDMAN Michael C,HASJIM Jovin,SCHAFERChristian,et al.Structures of octenylsuccinylated starches:effects on emulsions containingβ-carotene[J].Carbohydrate Polymers,2014,112(2):85-93.
[7]柯乐芹,赵振涛,石闪闪,等.几种制备辛烯基琥珀酸木薯淀粉酯方法的比较[J].中国食品学报,2013,13(9):113-118.
[8]LI Dandan,ZHANG Xinwei,TIAN Yaoqi.Ionic liquids as novel solvents for biosynthesis of octenyl succinic anhydride-modified waxy maize starch[J].International Journal of Biological Macromolecules,2016,86:119-125.
[9]WON Chuin,JIN Yong-ik,KIM Misook,et al.Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride[J].International Journal of Food Properties,2016,20(12):3076-3089
[10]KLAOCHANPOG Nuengmaysa,PUNCHA-ARNONSanthanee,UTTAPAP Dudsadee,et al.Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing[J].Food Hy drocolloids,2017,66(5):296-306.
[11]BAI Yanjie,KAUFMA Rhett,WILSON Jeff,et al.Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch[J].Food Chemistry,2014,153(153):193-199.
[12]WANG Chan,HE Xiaowei,FU Xiong,et al.Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch[J].Carbohydrate Polymers,2016,135(1):64-71.
[13]王海洋,刘洁,刘亚伟,等.辛烯基琥珀酸淀粉酯的制备及其特性研究[J].食品科技,2017,42(12):245-250.
[14]SHARMA Monika,SING Ashish,YADAV Deep,et al.Impact of octenyl succinylation on rheological,pasting,thermal and physicochemical properties of pearl millet(Pennisetum typhoides)starch[J].LWT-Food Science and Technology,2016,73(54):52-59.
[15]宋晓燕,董振江,李真,等.辛烯基琥珀酸淀粉酯的特性分析及在鸡肉灌肠中的应用[J].食品科学,2012,33(17):82-86.
[16]LU Keyu,MIAO Ming,YE Fan et al.Impact of dualenzyme treatment on the octenylsuccinic anhydride esterification of soluble starch nanoparticle[J].Carbohydrate Polymers,2016,147(12):392-400.
[17]REMYA Rema,JYOTHI Alummoottil,SREEKUMARJanardanan.Comparative study of RS4 type resistant starches derived from cassava and potato starches via octenyl succinylation[J].Starch-St?rke,2016,69(7-8):1600246.
[18]郑义,张焕新,苏怡乐,等.银杏辛烯基琥珀酸淀粉酯的制备及消化性能评价[J].中国粮油学报,2017,32(10):39-44.
[19]魏本喜,张晓红,管小宇,等.辛烯基琥珀酸白糊精酯的制备与乳化性质[J].食品与发酵工业,2013,39(11):58-61.
[20]何绍凯,曹余,刘文娟,等.蜡质玉米辛烯基琥珀酸麦芽糊精酯的制备及性能研究[J].中国食品添加剂,2014,8(8):61-67.
[2]张正茂,阚玲.机械活化玉米淀粉的辛烯基琥珀酸酐酯化改性[J].食品科学,2015,36(8):86-91.
[3]石海信,李桥,邓桂芳,等.超声作用下辛烯基琥珀酸淀粉酯合成工艺及反应机制研究[J].广东化工,2013,40(21):43-44.
[4]LV Qingqing,LI Gaoyang,XIE Qiutao,et al.Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical,structural and digestibility characteristics of sweet potato starch[J].Food Chemistry,2018,256:413-418.
[5]杨小玲,王珊.预处理方式对淀粉酯化效果的影响[J].化学与黏合,2015,37(1):35-38.
[6]SWEEDMAN Michael C,HASJIM Jovin,SCHAFERChristian,et al.Structures of octenylsuccinylated starches:effects on emulsions containingβ-carotene[J].Carbohydrate Polymers,2014,112(2):85-93.
[7]柯乐芹,赵振涛,石闪闪,等.几种制备辛烯基琥珀酸木薯淀粉酯方法的比较[J].中国食品学报,2013,13(9):113-118.
[8]LI Dandan,ZHANG Xinwei,TIAN Yaoqi.Ionic liquids as novel solvents for biosynthesis of octenyl succinic anhydride-modified waxy maize starch[J].International Journal of Biological Macromolecules,2016,86:119-125.
[9]WON Chuin,JIN Yong-ik,KIM Misook,et al.Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride[J].International Journal of Food Properties,2016,20(12):3076-3089
[10]KLAOCHANPOG Nuengmaysa,PUNCHA-ARNONSanthanee,UTTAPAP Dudsadee,et al.Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing[J].Food Hy drocolloids,2017,66(5):296-306.
[11]BAI Yanjie,KAUFMA Rhett,WILSON Jeff,et al.Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch[J].Food Chemistry,2014,153(153):193-199.
[12]WANG Chan,HE Xiaowei,FU Xiong,et al.Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch[J].Carbohydrate Polymers,2016,135(1):64-71.
[13]王海洋,刘洁,刘亚伟,等.辛烯基琥珀酸淀粉酯的制备及其特性研究[J].食品科技,2017,42(12):245-250.
[14]SHARMA Monika,SING Ashish,YADAV Deep,et al.Impact of octenyl succinylation on rheological,pasting,thermal and physicochemical properties of pearl millet(Pennisetum typhoides)starch[J].LWT-Food Science and Technology,2016,73(54):52-59.
[15]宋晓燕,董振江,李真,等.辛烯基琥珀酸淀粉酯的特性分析及在鸡肉灌肠中的应用[J].食品科学,2012,33(17):82-86.
[16]LU Keyu,MIAO Ming,YE Fan et al.Impact of dualenzyme treatment on the octenylsuccinic anhydride esterification of soluble starch nanoparticle[J].Carbohydrate Polymers,2016,147(12):392-400.
[17]REMYA Rema,JYOTHI Alummoottil,SREEKUMARJanardanan.Comparative study of RS4 type resistant starches derived from cassava and potato starches via octenyl succinylation[J].Starch-St?rke,2016,69(7-8):1600246.
[18]郑义,张焕新,苏怡乐,等.银杏辛烯基琥珀酸淀粉酯的制备及消化性能评价[J].中国粮油学报,2017,32(10):39-44.
[19]魏本喜,张晓红,管小宇,等.辛烯基琥珀酸白糊精酯的制备与乳化性质[J].食品与发酵工业,2013,39(11):58-61.
[20]何绍凯,曹余,刘文娟,等.蜡质玉米辛烯基琥珀酸麦芽糊精酯的制备及性能研究[J].中国食品添加剂,2014,8(8):61-67.