辛烯基琥珀酸淀粉酯的合成及其应用研究进展

辛烯基琥珀酸酐是一种重要的精细石油化工中间体，由其修饰淀粉制得的辛烯基琥珀酸淀粉酯（OSA-starch），具有优良的应用性能，在助剂、食品、医药、化妆品等行业中有着广泛的应用前景。本文报道了近年来辛烯基琥珀酸淀粉酯的合成及其应用的最新研究进展，并展望了辛烯基琥珀酸淀粉酯的发展趋势。     

辛烯基琥珀酸淀粉酯研究进展

辛烯基琥珀酸淀粉酯是一种新开发的变性淀粉 ,同时它也是一种新型食品添加剂。本文综述了该变性淀粉的反应机理、制备方法、产品性质及在各领域的应用 ,讨论了辛烯基琥珀酸淀粉酯的国内外研究现状和对该产品开发的意义     

辛烯基琥珀酸芋艿淀粉酯制备及性质研究

以芋艿淀粉为原料,采用湿法制备辛烯基琥珀酸芋艿淀粉酯。以辛烯基琥珀酸淀粉酯取代度(DS)为指标,研究芋艿淀粉浓度、辛烯基琥珀酸酐用量、反应温度、反应时间对辛烯基琥珀酸芋艿淀粉酯制备的影响。在单因素试验的基础上,通过正交试验优化辛烯基琥珀酸淀粉酯制备工艺。结果表明:辛烯基琥珀酸芋艿淀粉酯制备的适宜工艺条件:淀粉质量分数40%、辛烯基琥珀酸酐用量为2.0%芋艿淀粉干重、反应温度40℃、反应时间3 h。在该工艺条件下,制得的辛烯基琥珀酸芋艿淀粉酯颗粒结构发生变化,糊化温度由原淀粉的最高温度85.49℃变为82.15℃,红外光谱图中1 710~1 740 cm-1,1 550~1 610 cm-1区间分别出现酯羰基(C=O)伸缩振动吸收和RCOO-特征吸收,可断定辛烯基琥珀酸与淀粉酯化生成辛烯基琥珀酸淀粉酯。     

大米辛烯基琥珀酸酯淀粉中取代基团的分布

以大米原淀粉为原料,采用湿法工艺制备辛烯基琥珀酸淀粉酯(OSA-starch)。以浓度2.0 mol/L HCl处理不同时间,得到不同酸水解程度的辛烯基琥珀酸淀粉酯。采用扫描电子显微镜、X-射线衍射分析、X射线光电子能谱分析(XPS)等方法研究辛烯基琥珀酸酐(OSA)取代基团在大米淀粉分子中的分布情况。结果表明,随着酸水解时间延长,OSA淀粉取代度降低,黏度显著下降。与原淀粉相比,OSA淀粉及酸水解OSA淀粉的表面均出现凹陷现象,而颗粒结构与晶型结构均未发生改变,结晶度增加。XPS结果表明辛烯基琥珀酸酐变性大米淀粉的表面分布大量的辛烯基琥珀酸基团。辛烯基琥珀酸酐(OSA)基团与淀粉分子的作用主要发生在淀粉颗粒表面和淀粉分子的非结晶区域,且较少破坏淀粉的内部结构。     

辛烯基琥珀酸荸荠淀粉酯的制备与理化性质研究

以荸荠淀粉为原料,以辛烯基琥珀酸酐为酯化剂,湿法制备辛烯基琥珀酸荸荠淀粉酯,研究反应温度、反应时间、反应pH、辛烯基琥珀酸酐用量及反应初始淀粉乳浓度对辛烯基琥珀酸荸荠淀粉酯的取代度和反应效率的影响。通过单因素试验与正交试验方法,以取代度和反应效率为衡量指标,确定辛烯基琥珀酸荸荠淀粉酯最佳制备工艺。采用最优组合工艺条件制备改性淀粉酯,并与原荸荠淀粉进行理化性质比较分析。结果表明,以取代度为衡量指标,最佳制备工艺条件(优化组合1)为:反应温度40℃,反应时间6 h,pH 8.0,辛烯基琥珀酸酐用量5%,初始淀粉乳浓度40%。该条件下产品取代度为0.022 8,反应效率为59.14%。以反应效率为衡量指标,最佳制备工艺条件(优化组合2)为:反应温度40℃,反应时间6 h,pH 8.0,辛烯基琥珀酸酐用量2%,初始淀粉乳浓度40%。该条件下产品取代度为0.011 4,反应效率为73.75%。理化性质试验结果表明,与天然淀粉相比,优化组合1、优化组合2酯化改性淀粉的透明度,吸水率吸油率、抗老化性、抗凝沉性、冻融稳定性等理化性质均得到明显改善。     

辛烯基琥珀酸酐淀粉修饰物的研究进展

辛烯基琥珀酸酐淀粉修饰物是以辛烯基琥珀酸酐和淀粉经酯化反应制得的，通常以淀粉酯（OSA-stareh）或淀粉钠的形式出现。用辛烯基琥珀酸酐改性后的淀粉，因兼具有OSA基团的性质，是一种优良的变性淀粉。综述了近几年来辛烯基琥珀酸酐淀粉修饰物的合成及其应用的最新研究，并展望了该产品的发展趋势。     

辛烯基琥珀酸淀粉酯的制备、性质及应用研究

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。     

烯基琥珀酸淀粉酯制备及其在食品工业应用

以十二烯基琥珀酸淀粉酯为例,详细介绍了烯基琥珀酸酯生产方法以及影响 反应效率的因素,并对烯基琥珀酸酯性质以及辛烯基琥珀酸酯在食品中的应用作了阐述。     

乳化剂对微波蛋糕品质的影响

采用微波熟化方式,研究乳化剂种类和用量对蛋糕品质的影响,优化乳化剂的配方,通过质构仪和感官品尝评价蛋糕品质.结果表明,分子蒸馏单甘酯(GMS)具有较好的起泡性和泡沫稳定性,可明显增大蛋糕比容,提高其柔软性:蔗糖脂肪酸酯(SE)和辛烯基琥珀酸淀粉酯(OSA-starch)具有较好的乳化性能,三种乳化剂经复配后具有协同增效的作用.复合乳化剂的适宜配方为分子蒸馏单甘酯0.6％、蔗糖脂肪酸酯0.2％和辛烯基琥珀酸淀粉酯0.3％.添加了复合乳化剂的蛋糕的质地柔软,膨松性好,内部气孔小而均匀,口感细腻.     

辛烯基琥珀酸淀粉酯的制备及其酶法降解的研究

以蜡质玉米淀粉为原料,辛烯基琥珀酸酐为亲核试剂,用正交试验方法确定了在不同条件下,制备辛烯基琥珀酸淀粉酯的最佳工艺参数,着重研究了酯化反应条件对反应取代度的影响。实验结果表明:在辛烯基琥珀酸酐添加量(淀粉干基重的3%)不变的条件下,淀粉乳的浓度、反应温度、反应体系pH值、反应时间对反应取代度均有较大影响。对制备的淀粉酯中的辛烯基琥珀酸酐残留量进行了测定,结果表明,利用本文确定的最佳反应条件制得的淀粉酯辛烯基琥珀酸残留量低于规定标准。利用α-淀粉酶对制得的淀粉酯进行了降解处理,探讨了利用不同的酶解时间,获得不同DE值样品的酶解条件。利用最佳工艺条件,进行了辛烯基琥珀酸淀粉酯的中试放大并获得了预期产品。     

Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions

In this paper we study the interaction between starch which has been hydrophobically modified, with octenyl succinic anhydride (OSA), and α-β-livetin, which is the water soluble fraction of egg yolk. The modification of the starch renders it surface active and also incorporates a carboxyl group to the starch, which can be negatively charged. The interaction was studied both in solution and emulsions, and at different pH (4.0–8.0). Solutions with different ratios between starch and protein was mixed and studied with turbidity measurements over time. Emulsions were formed with α-β-livetin after which the OSA-starch was added. The emulsions were separated by centrifugation and the surface load of α-β-livetin and OSA-starch was determined through serum depletion. Furthermore, the impact of the observed interaction on emulsion stability was investigated. The results show a strong interaction between the two biomacromolecules in solution at pH 4.0. In the emulsions the adsorption of starch onto livetin was highest at pH 4.5 followed by pH 6.0, while low at pH 4.0 and 8.0. The low adsorption of OSA-starch at pH 4.0, despite the strong interaction in solution, can be explained by complex formation immediately in solution. Less starch would, thus, be able to reach the interface and adsorb. Some differences in the stability of an emulsion only containing α-β-livetin, and an emulsion with both α-β-livetin and OSA-starch could be observed. However, the differences were not statistically significant.     

脂质与淀粉相互作用及其对淀粉性质影响

淀粉是食品重要成分,在食品体系中起到提供热能与影响质构作用,在蒸煮、焙烤等加热过程中,淀粉粒开始吸水膨胀,淀粉性质发生变化。淀粉中脂质或外加入脂质在淀粉加热过程中,影响淀粉特性变化;脂质存在会使淀粉溶胀性和溶解性降低,改变糊化温度和热焓,对淀粉流变性质也会产生影响。     

小麦籽粒淀粉的合成及其关键酶

淀粉是小麦的主要成分,在食品工业和淀粉化工行业应用广泛。现对小麦淀粉合成关键酶的研究进展作一综述。     

Characterisation of starch quality from barley varieties grown in South Africa

Starch is a major determinant of grain quality in cereals but the variation in starch structure has yet to be fully explored in its relation to processing impacts. This study examined the starch properties of South African grown malting barley varieties. Starch amounts, amylose content, covalently bound phosphate, starch granule size, starch molecular structure and pasting properties were examined. There was no difference in amylose content but there was variation in the amylose chain length distribution, despite all barleys showing similar granule parameters. The longer amylose chain length resulted in increased pasting temperature. There was no difference in phosphate content for these samples. Starch properties for the brewing industry are important in the context of the production of fermentable sugars. The variation in starch structure was not observed when measuring content and could impact on fermentation efficiency through variation in fermentable sugars hydrolysed from the starch.     

Cereal starch nanoparticles—A prospective food additive: A review

Starch is one of the most abundant biopolymers in nature and is typically isolated from plants in the form of micro-scale granules. Raw starch has limited applications due to its innate disadvantages such as poor solubility in cold water, tendency to retrograde and high viscosity once it is gelatinized. Therefore, some degree of modification is required to enhance its functionality. Starch nanoparticle is one of the products of such modification. Chemical, enzymatic, and physical treatments are used for the preparation of starch nanoparticles and to study their granular and molecular structures. Characterization of starch nanoparticles on the size distribution, crystalline structure, and physical properties in relation to the starch sources and preparation methods can be done using various characterization tools e.g. Scanning Electron Microscopy, Transmission Electron Microscopy, Atomic Florescence Microscopy, etc. Starch nanoparticles can be used as a food additive as it has adverse range of uses in food such as emulsion stabilizer, fat replacer, Thickener, or rheology modifier etc.     

超声波处理对淀粉结构与性质影响

淀粉是很多食品必要组分和重要加工原料,为改善淀粉性能、扩大其应用范围,常需对天然淀粉进行改性;化学法和酶法是淀粉改性主要方法,但存在反应速率低、环境污染或反应过程相当复杂等问题。该文介绍一种新的淀粉改性技术―超声波技术,较全面综述超声波处理对淀粉分子量、表面结构、结晶结构与凝胶质构特性、流变特性、热性质、反应性能等影响,并对超声波技术在淀粉改性方面应用前景进行展望。     

Starch Retrogradation: A Comprehensive Review

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.     

芸豆淀粉理化特性研究

淀粉是芸豆中的主要碳水化合物,其性质直接影响芸豆资源的开发与利用.以花芸豆、小红芸豆、红芸豆、小黑芸豆和小白芸豆等菜豆属芸豆为试验材料,采用湿磨法提取淀粉,以马铃薯淀粉和玉米淀粉为对照,分析芸豆淀粉的颗粒特性与糊化特性.结果表明,5种芸豆淀粉颗粒形貌相似,大淀粉颗粒多为卵圆形或肾形,小颗粒多呈圆形,淀粉颗粒长轴粒径介于玉米淀粉和马铃薯淀粉之间.淀粉颗粒偏光十字多为较粗的“X”形或斜“十”形,较明显.芸豆淀粉溶解度和膨胀度均随温度升高而增大,属限制型膨胀淀粉.芸豆淀粉的透光度明显小于马铃薯淀粉,冻融稳定性不及玉米淀粉和马铃薯淀粉.芸豆淀粉起糊温度、峰值黏度、破损值、最终黏度和回生值分别为76.6 ～ 77.8℃、117.3 ～ 150.9 RVU、5.0 ～ 32.0 RVU、205.1 ～225.2 RVU和91.9～104.2 RVU.芸豆淀粉糊表现出好的热稳定性、抗剪切,易回生.     

A study on synthesis of starch ferulate and its biological properties

Starch esterified with ferulic acid (starch ferulate) was synthesized and its food and biological properties were determined. Starch ferulate showed lower viscosity, higher water-holding capacity, and much less retrogradation during low temperature storage than native starch. It was only partly hydrolyzed (less than 10%) by diastase and the bound ferulic acid was largely released by colonic microorganisms. The rate of release and amount of released ferulic acid were higher than with dietary fibres from wheat bran. Also, it increased survival of two yogurt strains during storage.