物理技术对淀粉结构及OSA酯化淀粉的制备与功能特性影响的研究进展

淀粉资源丰富，应用领域广泛，但是天然淀粉的功能性质具有局限性，制约了其应用，因此淀粉改性研究备受研究学者关注。研究表明辛烯基琥珀酸淀粉酯具有独特的双亲性，改善了淀粉的疏水性和乳化性。然而，传统方法制备的辛烯基琥珀酸淀粉酯效率低，酯化淀粉的功能特性仍不能达到最佳应用要求，因此如何制备高质量的酯化淀粉一直是研究热点。近年来物理技术作为环保、高效的方法被广泛应用于改性淀粉的生产中。研究发现采用物理技术对天然淀粉进行预处理后有利于酯化淀粉的制备，物理技术对淀粉颗粒结构的破坏可以增加淀粉的酯化位点，提高酯化效率。此外，经物理技术预处理后酯化淀粉的功能特性也有所改进，进一步促进淀粉的实际应用。该文对超声波、脉冲电场、超高压、常压等离子体射流、动态高压微流化、球磨等6种物理技术在辛烯基琥珀酸酐酯化淀粉制备中的研究进行总结，综述了6种物理技术的基本原理，并阐述了物理技术对淀粉结构及辛烯基琥珀酸酐酯化淀粉的制备与功能特性的影响。

Research Progress on the Effects of Physical Techniques on Starch Structure and Preparation of OSA-esterified Starch and Its Functional Properties

Starch is a widely available and versatile resource, but its natural properties have limitations that restrict its applications. Therefore, research surrounding modified starch has drawn significant attention. Studies have shown that octenyl succinic anhydride (OSA)-esterified starch exhibits unique amphiphilicity, improving its hydrophobicity and emulsifying properties. However, the efficiency of traditional methods for preparing OSA-esterified starch is low, and the functional properties of esterified starch do not meet optimal application requirements. Consequently, the preparation of high-quality esterified starch has remained a research focus. In recent years, physical techniques have been widely used as environmentally friendly and efficient methods for modifying starch. Pretreating natural starch with physical techniques has been to facilitate the preparation of esterified starch. The disruption of starch granule structure by physical techniques increases the number of esterification sites and improves esterification efficiency. Furthermore, the functional properties of esterified starch can be further improved by pretreatment with physical techniques, thereby promoting its practical applications. This article summarizes research concerning six physical techniques, including ultrasonication, pulsed electric fields, high hydrostatic pressure, atmospheric plasma jets, dynamic high-pressure microfluidization, and ball milling, for the preparation of OSA-esterified starch. The basic principles of these physical techniques are overviewed, and their effects on the structure, preparation, and functional properties of starch and OSA-esterified starch are discussed.