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Studies on the Extraction and Modified of Octenyl Succinic Anhydride of Rhizoma Alismatis Starch

Author: SunXiuYu
Tutor: ZuoYingLong
School: Sichuan Agricultural University
Course: Agricultural Products Processing and Storage
Keywords: Rhizoma Alismatis Octenyl Succinic Anhydride modified starch (OSA-starch) enzymolysis properties
CLC: TS236.9
Type: Master's thesis
Year: 2009
Downloads: 69
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Abstract

Rhizoma Alismatis was a rich resource in starch.It was mainly used in clinic and health food.It has been few researched about Rhizoma Alismatis starch until now.This experiment studied on the properties of active ingredients extract from Rhizoma Alismatis starch as well as the properties of Rhizoma Alismatis starch after process.So that we can promote the Rhizoma Alismatis comprehensive utilization.First of all,this experiment used Method Colloid Mill and supercritical extraction to extract starch, the properties of starch extracted by the two ways were compared through the RVA viscosity curve and some basic properties,found that the active ingredients effect the basic properties of starch such as viscosity,gelatinization temperature,protein contentand,ash and whiteness so on little.Secondly,Through the orthogonal test,the best technological conditions of prepare OSA starch were obtained as follows:reaction temperature 35℃,reaction time 6h,reaction pH 8.0-8.5 and starch dosage 35%.When the addition of OSA is 3%,the DS of OSA starch can reach 0.019.And analysised by the HPLC,calculated as a residual of about 0.1326 percent,down from U.S.FDA(United States Food and Drug Administration) of the residue standard of the products that are suitable for application in food,and meet the needs of the food industry.The scope of the study of various factors on the DS effects of the size of the order as follows:reaction pH value＞the reaction temperature＞starch dosage of reaction system＞reaction time.Design expert 7.0 software was used for preparation of low viscosity OSA starch levels five to four factors central composite experimental design,through the central composite design,response surface analysis of the apparent viscosity of the regression equation was as follows:apparent viscosity = 0.13-5.946E - 0.03×A-0.037×B-0.076×C-1.13×D-0.37×A×B+0.072×A×C+0.47×A×D+0.053×B×C +0.53×B×D+0.026×C×D+0.10×A2+0.015×B2+0.082×C2+0.65×D2.Through the optimal combination of response surface analysis of the number of low-viscosity starch ester prepared the best conditions were as follows:the amount of enzyme activity 0.59 units,pH value 6.30,temperature of enzymolysis 49.75℃,hydrolysis time 9.32min.At the same time,by analysis of variance,we can see that the scope of the study of various factors on the degradation of starch viscosity ester affect the size of the order as follows: enzyme dosage＞enzymolysis pH values＞enzymolysis time＞enzymolysis temperature.Finally,the pasting properties,transparency,condensate stability,freeze-thaw stability,and emulsion stability of the Rhizoma Alismatis starch,OSA Rhizoma Alismatis starch and hydrolysised OSA Rhizoma Alismatis starch were studied.The experimental results show that:①the viscosity of OSA Rhizoma Alismatis starch was increased compared with the original starch when gelatinization temperature earlier.With the increasing of DS,the peak viscosity(PV) was increased and gelatinization temperature was reduced,showed that the OSA Rhizoma Alismatis starch gelatinization easier;②compared with the Rhizoma Alismatis starch,the OSA Rhizoma Alismatis starch had transmittance, and increased with the DS increased,and then OSA Rhizoma Alismatis starch hydrolysised,the transmission rate further improved.Medium have a big impact to the OSA Rhizoma Alismatis starch: sucrose ester starch transmittance increased significantly,and within a certain range is proportional to the concentration of sucrose,while NaCl and sucrose on the contrary,it makes the transmission rate of starch esters have a sharp fall;Add citric acid and lactic acid contribute to the rate of starch esters to improve transparency,the effect of citric acid and lactic acid than the obvious,but limited to a certain extent,in the practical application of it to add too many effects on food taste;③The freeze-thaw stability and condensate stability of OSA Rhizoma Alismatis starch is better than the Rhizoma Alismatis starch,and increased with the DS increased;but after enzymatic,its freeze-thaw stability weaker;④The emulsion stability of OSA Rhizoma Alismatis starch and enzymolysised OSA Rhizoma Alismatis starch were greatly improved,the emulsion stability of enzymolysised OSA Rhizoma Alismatis more than OSA Rhizoma Alismatis and increased with the DS increased.Medium have a significant influence to the emulsion stability.Adding sucrose can increased the emulsification stability of OSA Rhizoma Alismatis,but salt decreased it,so it is not appropriate used in high-salt foods;pH value is neutral,the OSA Rhizoma Alismatis have the highest emulsion stability and most stable system,the OSA Rhizoma Alismatis adaptability to the environment as follows:neutral＞acidic＞alkaline.

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