辛烯基琥珀酸燕麦淀粉酯的制备工艺响应面优化及表征分析
Response surface optimization and characterization analysis of octenyl succinic acid oat starch ester prepara-tion process
王雅楠 1高海军 1曹晶晶 1毋修远 1赵胜男 1王雅婧 1秦祎芳 1彭星星1
作者信息
- 1. 河南省食品和盐业检验技术研究院,河南 郑州 450000
- 折叠
摘要
以燕麦为原料提取燕麦淀粉后,以辛烯基琥珀酸酐(OSA)对其进行疏水改性,以取代度和取代效率为考察指标,研究辛烯基琥珀酸燕麦淀粉酯制备过程的影响因素,经响应面优化获得最优工艺参数为:淀粉乳浓度为37%;反应时间为 2.4h;反应温度为 34.4℃;p H 值为 7.9;OSA 添加量确定为 3%,在此条件下可制得取代度为0.023 0 的辛烯基琥珀酸燕麦淀粉酯,并通过傅立叶红外光谱、扫描电子显微镜形貌分析对其进行表征:辛烯基琥珀酸燕麦淀粉酯的红外光谱图出现了酯羰基C=O(波长 1 724.53 cm-1)和羧基RCOO-(波长 1 571.70 cm-1)的伸缩振动特征峰;扫描电镜结果表明疏水改性主要发生在淀粉颗粒表面的无定形区即非晶区域,基本不影响颗粒的内部结晶区域,证明了辛烯基琥珀酸燕麦淀粉酯的成功制备.为辛烯基琥珀酸燕麦淀粉酯的开发提供了理论依据,为丰富燕麦淀粉的利用途径和新型食品级辛烯基琥珀酸淀粉酯的开发提供实验参考.
Abstract
After extracting oat starch from oats,it was subjected to hydrophobic modification using octenyl succinic anhydride with degree of substitution and substitution efficiency as the evaluation criteria.The influencing factors of the reaction for pre-paring octenyl succinic anhydride oat starch ester were studied,and the optimal process parameters were determined through re-sponse surface optimization:starch concentration of 37%,reaction time of 2.4 h,reaction temperature of 34.4℃,pH of 7.9,and a confirmed OSA addition of 3%.Under these conditions,an octenyl succinic anhydride oat starch ester with DS of 0.023 0 was obtained.Characterization was performed using FT-IR and SEM,which revealed the appearance of ester carbonyl C=O(at a wavelength of 1 724.53 cm-1)and carboxyl RCOO-(at a wavelength of 1 571.70 cm-1)stretching vibration characteristic peaks in the infrared spectrum of the octenyl succinic anhydride oat starch ester.Scanning electron microscopy results indicated that the hydrophobic modification mainly occurred in the amorphous region on the surface of the starch granules,the non-crys-talline region,which essentially did not affect the internal crystalline region of the granules,confirming the successful prepara-tion of the octenyl succinic anhydride oat starch ester.This provides a theoretical basis for the development of octenyl succinic anhydride oat starch ester and serves as experimental reference for enriching the utilization of oat starch and the development of novel food-grade octenyl succinic anhydride starch esters.
关键词
燕麦淀粉/辛烯基琥珀酸酐/辛烯基琥珀酸燕麦淀粉酯/疏水改性/响应面优化Key words
oat starch/octenyl succinic anhydride/octenyl succinic acid oat starch ester/hydrophobic modification/response surface optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据