【作者】 薛秀梅；

【导师】 张燕萍；

【作者基本信息】 江南大学 ， 制糖工程， 2007， 硕士

【摘要】 本论文主要研究了以玉米淀粉为原料,辛烯基琥珀酸酐(octenyl succinic anhydride ,OSA)为酯化剂在微波条件下干法合成辛烯基琥珀酸玉米淀粉酯(OSCSE)的工艺,并研究了辛烯基琥珀酸玉米淀粉酯的性质、结构及其在植脂奶油中的应用。通过单因素实验研究了微波功率、微波辐射时间、淀粉含水量、碱化剂类型、稀释剂类型、碱化剂用量及稀释剂稀释倍数对产品取代度及反应效率的影响。在此基础上,通过正交实验确定了辛烯基琥珀酸玉米淀粉酯的最佳工艺条件:微波反应功率为800W,微波辐射时间为3.5min。水分质量分数为12%(以淀粉干基计),碱化剂质量分数为2%(以淀粉干基计),稀释剂倍数为4倍,碱化剂类型为碳酸钠,稀释剂类型为无水乙醇,OSA的添加量为3%(以淀粉干基计)。得到最终产品的取代度及反应效率分别为0.01725及75.00%。对微波干法反应条件下制得的辛烯基琥珀酸玉米淀粉酯的性质进行分析。结果发现:相对于玉米原淀粉粘度明显升高;具有剪切变稀现象,属于非牛顿流体;具有触变性。玉米淀粉经OSA改性后,随着取代度的增加,透明度在一定范围内增加,凝沉性下降,冻融稳定性增强。在Brabender糊化曲线上可看出玉米淀粉经OSA改性后,成糊温度降低,粘度升高,峰值粘度上升,热糊稳定性降低,老化程度稍微有下降的趋势。此外产品具有一定的乳化性质。用现代分析手段对微波干法制得的辛烯基琥珀酸玉米淀粉酯的结构进行了分析。红外光谱并未很明显地证实OSA以酯键的形式与淀粉分子相连。扫描电子显微镜及偏光显微镜分析的结果说明酯化反应发生在无定形区,淀粉颗粒的损伤轻微。差示扫描量热分析表明玉米淀粉中引入辛烯基琥珀酸基团提高了玻璃化温度,这有利于含淀粉类食品的贮藏。最后,论文还探讨了辛烯基琥珀酸玉米淀粉酯在植脂奶油中应用。辛烯基琥珀酸玉米淀粉酯可以添加到植脂奶油中,其最佳使用条件为:单甘酯质量分数为0.3%,OSCSE质量分数为4%,氢化植物油质量分数为15%,白砂糖质量分数为24%,酪蛋白酸钠质量分数为1.2%,奶油搅打时间为5min,OSCSE取代度为0.01725。按此最佳条件制得的产品与金砖植脂奶油各方面相差不大。更多还原

【Abstract】 It was studied in this thesis how to prepare Octenyl Succinic Starch Ester with raw material–corn starch by microwave radiation in dry processing. Octenyl Succinic Corn Starch Ester (OSCSE)’s properties and applications were also researched in this paper.The preparation of OSCSE was firstly studied. By single factor experiments,the effects of the varieties of factors on the degree of substitute(DS) and reaction efficiency(RE) of OSCSE were studied,including the power of microwave,the time of radiation,the content of water,the kinds of basifier,the kinds of diluent and so on. Based on those, the perpendicular experiments were used to optimize the technology. The process condition was as follows: the power of microwave 800W,the time of radiation 3.5 min,the content of water 12%,the basifier sodium carbonate,the diluent anhydrous ethanol,the content of basifier 2%(w/w,relative to starch),3%(w/w,relative to starch)octenyl succinic anhydride diluted 4 times with absolute alcohol. The DS of the product was 0.01725, RE is 75.00%.The viscosity of OSCSE made by microwave radiation in dry processing was higher compared to native corn starch. The OSCSE paste was shear-thining, belonging to non-Newtonian fluid, and also had thixotropic. OSTSE’s transparency rise, flocculation drop, and freeze-thaw stability was strengthened with DS’s increasing. The curves of Brabender showed that after Corn starch’s modification with OSA, the gelatinization temperature decrease, the viscosity increase, the stability of hot gel decrease and retrogradation was declined. Otherwise, the OSCSE got the ability of emulsification.The structure of OSCSE was researched with modern instruments. Infra-red spectrometris did not clearly show that OSA and Corn starch were actually linked by ester bond. The result of SEM and PM revealed that reaction mainly occurr at amorphous region and the hurt of starch granule is soft. The OSA group in starch granule result in glass transition temperature’s increasing could be gained by DSC analysis, which benefits food storage.The applications of OSCSE in Non-Dairy Cream were investigated at last. OSCSE could be put into Non-Dairy Cream, the optimum condition was as follows: monostearin 0.3%, the content of OSCSE 4%, hydrogenated vegetable oil 15%, sugar 24%, sodium caseinate 1.2%, water 55.5%, the beatened time 5 min, the DS of OSCSE 0.01725. The product prepared according to the optimum formula was similar to the jinzhuan Non-Dairy Cream.更多还原