【作者】 王婵； 黄强； 何小维；

【Author】 Wang Chan;Huang Qiang;He Xiaowei;College of Food Science,South China University of Technology;

【机构】 华南理工大学轻工与食品学院；

【摘要】 传统淀粉疏水酯化改性存在反应效率低、取代基团分布不均等不足。本研究采用高速剪切乳化技术制备了辛烯基琥珀酸淀粉酯(H-OS-starcth),并通过激光共聚焦显微(CLSM),凝胶色谱和核磁共振分析对其结构进行了表征,探讨了取代基团在淀粉颗粒和分子水平的分布情况,并研究了基团分布对淀粉酯糊化特性及乳化性质的影响。研究结果表明,传统方法制备的淀粉酯其OS基团主要分布在淀粉颗粒表面以及支链淀粉分子的o-1,6键附近;而取代基团在H-OS-starch中更加深入颗粒内部,同时在支链淀粉分子的α-1,6键附近及非还原尾端均有分布。H-OS-starch糊化后具有更好的透明度和抗老化性质,同时能形成更为稳定的食品乳液。更多还原

【Abstract】 An improved method for preparation of octenylsuccinated starch(H-OS-starch) performed by high-speed shearing in aqueous slurry.OS substituent distribution in granule and molecular level of OS starches with different degree of substitution(DS) were studied by using confocal laser scanning microscopy(CLSM) and β-amylase hydrolysis followed by chromatographic and H NMR analysis.Effects of OS group substituent pattern on the paste and emulsion properties of OS starches were studied.CLSM results showed that more OS groups were distributed to the inner region of H-OS-starch compared with OS starch made by normal speed shearing(control).OS groups in the control were mainly located on the repeat units near the branching points,whereas it occurred both near the branching points and the non-reducing ends in H-OSstarch,which shown by chromatographic and ~1H NMR analysis.For storing gelatinized starches,with OS groups located in non-reducing ends,H-OS-starch cannot arrange in the same order as the control,as showed lower enthalpy values.Furthermore,the OS group was exposedoutside to absorb at oil/water interface easily for H-OS-starch.更多还原