交联辛烯基琥珀酸淀粉酯半干法合成工艺与改性机理研究

doi:10.7506/spkx1002-6630-201116036

食品科学 ›› 2011, Vol. 32 ›› Issue (16): 172-177.doi: 10.7506/spkx1002-6630-201116036

交联辛烯基琥珀酸淀粉酯半干法合成工艺与改性机理研究

石海信1，邓全道2，刘灵芝2，严凤英1，方怀义1

1. 钦州学院化学化工学院
2.钦州出入境检验检疫局

出版日期:2011-08-25 发布日期:2011-07-26
基金资助:
广西科学基金资助项目(桂科自0991274)；广西高校重点实验室项目(HYSYS-YB07)

Semi-dry Synthesis and Modification Mechanisms of Crosslinked Octenyl Succinic Anhydride-modified Cassava Starch

SHI Hai-xin1，DENG Quan-dao2，LIU Ling-zhi2，YAN Feng-ying1，FANG Huai-yi1

(1. School of Chemistry and Chemical Engineering, Qinzhou University, Qinzhou 535000, China； 2. Qinzhou Entry-Exit Inspection and Quarantine Bureau, Qinzhou 535000, China)

Online:2011-08-25 Published:2011-07-26

摘要/Abstract

摘要： 以环氧氯丙烷(ECH)和辛烯基琥珀酸酐(OSA)为改性剂，采用半干法工艺合成具有疏水亲脂性质的交联辛烯基琥珀酸淀粉酯(COSAS)。通过单因素及正交试验研究COSAS的合成工艺与反应机理，测定产品白度，并用红外光谱仪和扫描电镜对产品结构进行分析。结果表明：半干法合成COSAS的最佳工艺参数为淀粉含水量15%～18%、OSA用量3%(占淀粉干基分数)、酯化时间90min、pH9.0、温度100℃，在此工艺下制备的COSAS平均取代度为0.0175，白度值比原淀粉的稍低；红外光谱图证实了淀粉经交联酯化变性后引入了醚化交联键和辛烯基琥珀酸基团。扫描电镜显示淀粉颗粒表面受到侵蚀，部分颗粒出现凹陷、空隙和裂缝。

关键词: 木薯淀粉, 交联辛烯基琥珀酸淀粉酯, 半干法, 反应机理

Abstract: Cassava starch was modified with epichlorohydrin (ECH) and octenyl succinic anhydride (OSA) by a semi-dry process to synthesize hydrophobic lipophilic crosslinked octenyl succinic anhydride-modified starch (COSAS). The synthesis process was optimized by one-factor-at-a-time and orthogonal array design methods. The reaction mechanisms were elucidated. The whiteness of COSAS was determined and structural analysis was carried out using Fourier transform infrared spectrometry and scanning electron microscope (SEM). The results indicates that the optimal synthesis process parameters of COSAS were starch water content of 15%－18%, OSA amount of 3% (based on the dry weight of starch), esterification time of 90 min, pH 9.0, and reaction temperature of 100 ℃. The average degree of substitution (DS) of COSAS prepared using the optimized process parameters was 0.0175, and its whiteness was slightly lower than that of native starch. FTIR spectral analysis revealed that crosslinked bonds and groups in octenylsuccinate were introduced into starch after esterification. SEM observations also showed that the surface of COSAS was rougher than that of native starch although some particles with concaves, gaps and cracks were observed.

Key words: cassava starch, crosslinked octenyl succinic anhydride-modified starch, semi-dry process, reaction mechanism

中图分类号:

TS235.2

石海信，邓全道，刘灵芝，严凤英，方怀义. 交联辛烯基琥珀酸淀粉酯半干法合成工艺与改性机理研究[J]. 食品科学, 2011, 32(16): 172-177.

SHI Hai-xin，DENG Quan-dao，LIU Ling-zhi，YAN Feng-ying，FANG Huai-yi. Semi-dry Synthesis and Modification Mechanisms of Crosslinked Octenyl Succinic Anhydride-modified Cassava Starch[J]. FOOD SCIENCE, 2011, 32(16): 172-177.

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交联辛烯基琥珀酸淀粉酯半干法合成工艺与改性机理研究

Semi-dry Synthesis and Modification Mechanisms of Crosslinked Octenyl Succinic Anhydride-modified Cassava Starch

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