Preparation of Octenyl Succinic Anhydride Modified Broken Rice Starch

doi:10.7506/spkx1002-6630-201118017

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (18): 77-80.doi: 10.7506/spkx1002-6630-201118017

• Processing Technology • Previous Articles Next Articles

Preparation of Octenyl Succinic Anhydride Modified Broken Rice Starch

GOU Lin，WANG Ze-nan*，HAN Tang-jian，JIANG Yan，XU Chun-ze

(School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)

Online:2011-09-25 Published:2011-09-24

Abstract

Abstract: Broken rice starch was modified with octenyl succinic anhydride in aqueous slurry system. The modification process was optimized by one-factor-at-a-time and orthogonal array design methods to achieve maximum degree of substitution (DS). The results showed that the optimal process conditions were found to be: starch slurry concentration 30%, pH 8.5, reaction time 5 h, and reaction temperature 35 ℃. Under the optimal conditions, the degree of substitution was 0.01445.

Key words: broken rice starch, octenyl succinic anhydride, degree of substitution

CLC Number:

TS236.9

GOU Lin，WANG Ze-nan，HAN Tang-jian，JIANG Yan，XU Chun-ze. Preparation of Octenyl Succinic Anhydride Modified Broken Rice Starch[J]. FOOD SCIENCE, 2011, 32(18): 77-80.

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Preparation of Octenyl Succinic Anhydride Modified Broken Rice Starch

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