辛烯基琥珀酸淀粉酯的制备、性质及应用研究
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摘要
辛烯基琥珀酸淀粉酯是一种重要的改性淀粉,经辛烯基琥珀酸酐和淀粉酯化制得,作为食品添加剂在食品工业中广泛应用。因为辛烯基琥珀酸酐的(OSA)的疏水性和淀粉特有的高度支化的大分子结构,辛烯基琥珀酸淀粉酯具有良好的乳化性、流变性和糊化性质等。近些年来有关它的研究越来越多,论述了它的制备方法、性质及在食品工业中的应用现状。
Starch modified with octenyl succinic anhydride(OSA) is a kind of important modified starch, which is prepared by esterification of octenyl succinic anhydride and starch. It has been used in a range of industrial applications, particularly as a food additive. Due to a combination of OSA's hydrophobic and steric contribution and starch's peculiar highly branched macromolecular structure, these starch derivatives display useful emulsifying, rheological and pasting properties. In recent years, more and more researches on it, the preparation methods, physico-chemical properties and application range of OSA starch have been described in this study.
Starch modified with octenyl succinic anhydride(OSA) is a kind of important modified starch, which is prepared by esterification of octenyl succinic anhydride and starch. It has been used in a range of industrial applications, particularly as a food additive. Due to a combination of OSA's hydrophobic and steric contribution and starch's peculiar highly branched macromolecular structure, these starch derivatives display useful emulsifying, rheological and pasting properties. In recent years, more and more researches on it, the preparation methods, physico-chemical properties and application range of OSA starch have been described in this study.
引文
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[2]SONG X,HE G,HUI R,et al.Preparation and properties of octenyl succinic anhydride modified early indica rice starch[J].Starch-Starke,2006,58(2):109-117.
[3]ZHANG Z,ZHAO S,XIONG S.Synthesis of octenyl succinic derivative of mechanically activated indica rice starch[J].Starch-Starke,2010,62(2):78-85.
[4]VISWANATHAN A.Effect of degree of substitution of octenyl succinate starch on the emulsification activity on different oil phases[J].Journal of Polymers&the Environment,1999,7(4):191-196.
[5]BHANDARI P N,SINGHAL R S.Effect of succinylation on the corn and amaranth starch pastes[J].Carbohydrate Polymers,2002,48(3):233-240.
[6]KIM H N,SANDHU K S,JU H L,et al.Characterisation of2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating[J].Food Chemistry,2010,119(3):1189-1194.
[7]SHOGREN R L.Rapid preparation of starch esters by high temperature/pressure reaction[J].Carbohydrate Polymers,2003,52(3):319-326.
[8]陈均志,赵艳娜,银鹏.微波有机相法制备辛烯基琥珀酸淀粉酯乳化性能的研究[J].食品科学,2005,26(1):80-83.
[9]BISWAS A,SHOGREN R L,KIM S,et al.Rapid preparation of starch maleate half-esters[J].Carbohydrate Polymers,2006,64(3):484-487.
[10]王凤平,张佳佳,陈美龄,等.辛烯基琥珀酸淀粉酯的合成与应用[J].粮油加工,2008(2):102-104.
[11]胡飞.辛烯基琥珀酸淀粉酯的流变性质(Ⅱ)[J].食品与生物技术学报,2004,23(4):27-29.
[12]BHANDARI P N,SINGHAL R S,KALE D D.Effect of succinylation on the rheological profile of starch pastes[J].Carbohydrate Polymers,2002,47(4):365-371.
[13]何金华,张根义.辛烯基琥珀酸淀粉酯的制备工艺优化及消化性研究[J].中国粮油学报,2007,22(4):71-74.
[14]JUANSANG J,PUTTANLEK C,RUNGSARDTHONGV,et al.Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches[J].Food Chemistry,2012,131(2):500-507.
[15]许琼.辛烯基琥珀酸马铃薯淀粉酯的制备、性质及应用研究[D].杭州:浙江大学,2006.
[16]黄强,罗发兴.两性淀粉在食品中的应用[J].中外食品加工技术,2003(6):38-39.
[17]WANG X,LI X,CHEN L,et al.Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components[J].Food Chemistry,2011,126(3):1218-1225.
[18]KIM H N,SANDHU K S,JU H L,et al.Characterisation of 2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating[J].Food Chemistry,2010,119(3):1189-1194.
[2]SONG X,HE G,HUI R,et al.Preparation and properties of octenyl succinic anhydride modified early indica rice starch[J].Starch-Starke,2006,58(2):109-117.
[3]ZHANG Z,ZHAO S,XIONG S.Synthesis of octenyl succinic derivative of mechanically activated indica rice starch[J].Starch-Starke,2010,62(2):78-85.
[4]VISWANATHAN A.Effect of degree of substitution of octenyl succinate starch on the emulsification activity on different oil phases[J].Journal of Polymers&the Environment,1999,7(4):191-196.
[5]BHANDARI P N,SINGHAL R S.Effect of succinylation on the corn and amaranth starch pastes[J].Carbohydrate Polymers,2002,48(3):233-240.
[6]KIM H N,SANDHU K S,JU H L,et al.Characterisation of2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating[J].Food Chemistry,2010,119(3):1189-1194.
[7]SHOGREN R L.Rapid preparation of starch esters by high temperature/pressure reaction[J].Carbohydrate Polymers,2003,52(3):319-326.
[8]陈均志,赵艳娜,银鹏.微波有机相法制备辛烯基琥珀酸淀粉酯乳化性能的研究[J].食品科学,2005,26(1):80-83.
[9]BISWAS A,SHOGREN R L,KIM S,et al.Rapid preparation of starch maleate half-esters[J].Carbohydrate Polymers,2006,64(3):484-487.
[10]王凤平,张佳佳,陈美龄,等.辛烯基琥珀酸淀粉酯的合成与应用[J].粮油加工,2008(2):102-104.
[11]胡飞.辛烯基琥珀酸淀粉酯的流变性质(Ⅱ)[J].食品与生物技术学报,2004,23(4):27-29.
[12]BHANDARI P N,SINGHAL R S,KALE D D.Effect of succinylation on the rheological profile of starch pastes[J].Carbohydrate Polymers,2002,47(4):365-371.
[13]何金华,张根义.辛烯基琥珀酸淀粉酯的制备工艺优化及消化性研究[J].中国粮油学报,2007,22(4):71-74.
[14]JUANSANG J,PUTTANLEK C,RUNGSARDTHONGV,et al.Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches[J].Food Chemistry,2012,131(2):500-507.
[15]许琼.辛烯基琥珀酸马铃薯淀粉酯的制备、性质及应用研究[D].杭州:浙江大学,2006.
[16]黄强,罗发兴.两性淀粉在食品中的应用[J].中外食品加工技术,2003(6):38-39.
[17]WANG X,LI X,CHEN L,et al.Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components[J].Food Chemistry,2011,126(3):1218-1225.
[18]KIM H N,SANDHU K S,JU H L,et al.Characterisation of 2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating[J].Food Chemistry,2010,119(3):1189-1194.