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The Preparation, Properties and Utility of Octenyl Succinic Anhydride Modified Patato Starches

Author: XuQiong
Tutor: HeGuoQing
School: Zhejiang University
Course: Of Food Science
Keywords: Potato starch Octenyl succinic starch ester Esterification Structural Analysis Thickener Emulsion stabilizers
CLC: TS236.9
Type: Master's thesis
Year: 2006
Downloads: 370
Quote: 2
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Abstract


In this thesis, prepared from potato starch octenyl succinate starch ester process. And to explore the basic properties of the potato starch octenyl succinate ester and its application in the food. First explores the OSA is the dilution factor, the reaction time, reaction temperature, reaction pH, the concentration of starch milk, OSA added in an amount of factor on the the octenylsuccinate potato starch ester degree of substitution, the law of the influence of the reaction efficiency. And its preparation method is optimized to obtain the optimum conditions: 3% octenyl succinic anhydride dosage, using diluted 5 times with anhydrous ethanol, the reaction time 3 h, the reaction temperature is 35 ° C, and the starch concentration 35%, and the reaction pH8 .0. The product obtained under optimum conditions the degree of substitution of 0.017. Discusses the time of the starch hydrolyzate, the amount of hydrochloric acid, the hydrolysis temperature influence of the starch hydrolysis reaction, with the optimum conditions of the preparation of low viscosity the acidolysis octenylsuccinate potato starch ester, by analysis, its quality standards comply with the standards of food hygiene and safety, can be used in the food industry. Octenyl succinic starch ester structure using modern analytical methods. Confirmed the octenyl succinic anhydride are connected in the form of an ester bond with the starch molecules. In the the octenylsuccinate starch ester preparation process, the esterification reaction and acidolysis reaction occurs mainly in the amorphous regions of the starch granules. The damage caused by the starch granules from acid hydrolysis reaction, the esterification reaction is slight. DSC scan curve shows the role of the acid solution to improve the glass transition temperature of the starch, is conducive to the food storage. The basic properties of octenyl succinic starch ester paste. Potato starch esterification room temperature condensate sinking lower increase the solubility of the freeze-thaw stability weakened. Further, the transparency of the esterified starch have a certain degree of reduction, and the transparency of the acidolysis octenyl succinate ester of potato starch is greatly increased. The esters and acid hydrolysis of potato starch octenylsuccinate octenylsuccinate potato starch esters having a shear-thinning phenomenon, is a pseudoplastic fluid. Octenyl succinic acid ester of potato starch apparent viscosity by the temperature, the influence of the medium, etc., need to be noted in the practical application. Finally, the paper discussed octenyl succinic starch ester in food. The octenylsuccinate potato starch ester can be used as salad oil. Thickening stabilizer of the water system, in the salad oil and the amount of 30%, octenylsuccinate potato starch ester degree of substitution of 0.017, room temperature homogenizer, octenyl succinic The optimum amount of 1.5% of the acid potato starch ester. Acidolysis octenylsuccinate potato starch ester can be used in emulsified flavor, the preparation of emulsified flavor conditions for acidolysis octenylsuccinate potato starch ester of the amount of 14%, mass fraction of 6% of the flavors, at room temperature homogenizer 5min, diluted observation test of the solution was allowed to stand, the the emulsified flavor Samples of potato starch ester of octenyl succinic anhydride, an acid Solutions within 72 hours, the precipitation occurs, and good stability.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Starch Industry > Starch processing products > Other
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