【摘要】 在单因素实验和响应面分析实验的基础上对制备的酶解辛烯基琥珀酸酐玉米淀粉的DSC特性、IR特性及黏均分子量进行了分析研究。结果显示:利用DSC扫描辛烯基琥珀酸酐淀粉和酶解辛烯基琥珀酸酐淀粉,发现二者的To、Tp、Tc较原淀粉都降低。玉米原淀粉经辛烯基琥珀酸酐酯化后引入了OSA基团,而辛烯基琥珀酸酐淀粉经α-淀粉酶水解后,并没有影响分子中的OSA基团,只是淀粉分子链缩短,分子量降低。通过黏均分子量的测定,表明经过α-淀粉酶的水解确实将淀粉分子链缩短,分子量降低。更多还原

【Abstract】 The enzymatic OSA corn starch was prepared by OSA(Octenyl Succinic Anhydride)and α-amylase.The DSC,IRand viscosity-average molecular weight were studyed.After esterification,corn starch was connected with OSA group.The hydrolysis to esterification corn starch by α-amylase did not affect OSA group.To,Tp,Tc of esterification corn starch and enzymatic OSA corn starch were lower than native starch through DSC detection.Through detection of viscosityaverage molecular weight to enzymatic OSA corn starch,the molecular chain was shortened,molecular weight was decreased.更多还原