大米抗性辛烯基琥珀酸淀粉酯的制备及特性分析

为探究抗性淀粉制备新途径，提高大米特别是碎米资源的利用价值，以大米淀粉为原料，水相法制备大米辛烯基琥珀酸淀粉酯（OSA淀粉），以取代度DS和反应效率RE为考察指标，探讨反应温度、反应pH、酸酐滴加时间和淀粉浆浓度对DS和RE的影响。对OSA淀粉进行湿热处理，探究湿热处理时间对抗性淀粉含量和理化特性的影响，并进行体外消化试验。结果表明:制备OSA淀粉适合的工艺条件为反应温度40 ℃、反应pH为9.0、酸酐滴加时间为4 h、淀粉乳浓度30%，此条件下得到的OSA淀粉DS为1.3915，RE为78.2%。将此条件获得的OSA淀粉湿热处理18 h，抗性淀粉含量从25.2%增加至42.2%。在模拟胃肠道中消化水解率为58.8%。

Preparation and Properties of Rice Resistant Octenyl Succiniate Anhydrate (OSA) Starch

In order to explore new ways to prepare resistant starch and improve the utilization value of rice, especially broken rice resources, octenyl succiniate anhydrate (OSA) starch was prepared by water-phase using rice starch as raw material. Taking the degree of substitution DS and reaction efficiency RE as the investigation indicators, the effects of the reaction temperature, reaction pH, octenyl succiniate anhydride dropping time and starch concentration on DS and RE were studied. The OSA starch was subjected to wet heat treatment to explore the influence of the time of wet heat treatment on the content and physical and chemical properties of resistant starch, and to conduct an in vitro digestion test. The suitable process conditions were as follows: Reaction temperature was 40 ℃, reaction pH was 9.0, acid anhydride dripping time was 4 h, starch concentration was 30%, OSA starch DS=1.3915 and RE=78.2% obtained under these conditions. The OSA starch obtained under this condition was moist and heat treated for 18 h to prepare resistant starch octenyl succinate (resistant OSA starch), the resistant starch content increased from 25.2% to 42.2%, digestion experiments showed that the digestion and hydrolysis rate of resistant OSA starch in the simulated gastrointestinal tract was 58.8%.