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Preparation and Properties of Octenyl Succinic Anhydride Modified Waxy Wheat Starch

Author: ChenJianHui
Tutor: LiuZhongDong
School: Henan University of Technology
Course: Of Food Science
Keywords: Waxy wheat starch Octenyl succinic starch ester Preparation Structure Characteristic
CLC: TS236.9
Type: Master's thesis
Year: 2010
Downloads: 94
Quote: 0
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Abstract


Subject to the waxy wheat starch as raw material, octenyl succinic starch ester wet preparation process. Waxy wheat starch as a control, a comparative study of the basic properties of the starch ester, that the nature of the starch paste, including viscosity, transparency, retrogradation, freeze-thaw stability and emulsifying properties. And to study the impact of the starch ester the frozen dumplings leather cracking rate. First studied the starch concentration, the degree of substitution of the four factors of the pH value, the reaction time and the reaction temperature of the starch ester. Design-Expert software for response surface analysis in a single-factor test based on obtained wet preparation waxy small Maixin alkenyl succinic starch ester optimum process conditions: starch milk concentration 31.3%, a pH value of 8.6, reaction time 3h, The reaction temperature is 30.6 ℃. The product obtained under optimum conditions the degree of substitution of 0.0144. Then study the structural properties of the starch ester. IR spectra prove the original starch and octenyl succinic anhydride in the esterification reaction, the starch molecules present on the ester carbonyl. X-ray diffraction analysis showed that the esterification reaction of the starch occurs mainly in the amorphous region of the molecule, the change did not make polymorph, remains as A-type native starch, waxy wheat. DSC analysis of the proof modified after starch granules while maintaining the original crystal structure, but the particles has expansion, the degree of crystalline structure of dense decline results SSOS more prone to gelatinization. Synchrotron radiation X-ray beam line the analysis drawn, waxy small Maixin alkenyl succinic starch ester lattice arrangement in the reaction does not change, because the starch chain flexibility, gathered the structure chemical reaction with a response. After the nature of the starch ester. The study showed that: After OSA modified octenyl succinic starch ester peak viscosity, low viscosity and high cool viscosity than that of native starch. With the increase of the degree of substitution (DS) of the starch ester paste peak viscosity, low viscosity, cool viscosity increasing peak time was reduced; the starch ester paste the transparency, retrogradation and freeze-thaw stability The resistance has also been greatly improved, and with the degree of substitution increase the transparency of the starch ester paste, retrogradation also will be enhanced; the sucrose and SSOS interaction, the starch paste transparency and retrogradation increase the anti-aging stability sexual enhancement; reduce NaCl starch paste transmittance, retrogradation decline, unstable starch paste, easy to aging; of waxy wheat SSOS with the degree of substitution to improve the emulsifying ability. Finally, to study the impact of the starch ester the frozen dumplings leather cracking rate. Waxy the small Maixin the alkenyl succinic starch ester gradually increase the degree of substitution, frozen dumpling skin cracking rate decreases; and in the same degree of substitution, the increase of the added amount of frozen dumplings skin cracking rate decreases .

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