辛烯基琥珀酸淀粉钠的制备及其结构表征

研究了辛烯基琥珀酸淀粉钠(SSOS)的生产方法,并采用红外光谱仪对产品的结构进行了分析。实验结果表明,蜡质玉米淀粉经辛烯基琥珀酸酐(OSA)处理后,产品的取代度为0 017,反映在光谱图上1724cm-1和1565cm-1处产生了新的吸收峰,608cm-1处的吸收峰加强,这些都是OSA基团的特征峰。在制备低黏度SSOS时,α 淀粉酶作用酯化淀粉后产品的DE值(dextroseequivalent)为2 5～6 4,再经糖化酶作用后产品的DE值为14 5～37,可根据最终产品的DE值要求来确定酶的用量以及是否用糖化酶。

Preparation and Structure Token of Starch Sodium Octenylsuccinate

Preparation method of starch sodium octenylsuccinate was investigated and structure of the product was analyzed by FTIR spectrum.It was found that degree of substitution of the product was 0.017.New absorption peaks at 1724 cm~(-1)and 1565 cm~(-1) and the strengthened absorption at 608 cm~(-1)are characteristic of the octenylsuccinate group.In preparing low viscosity starch ester,DE(dextrose equivalent) value of the product was between 2.5 and 6.4 after decomposing by α-amylase,and the DE value was between 14.5 and 37 after treating with glucoamylase.Thus,the dosage and kind of enzyme to be used is determined by the requirement of final DE value.