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《The Food Industry》 2018-04
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Preparation and Properties of Water Chestnut Starch Octenylsuccinate

DENG Chunli;CHEN Zhenlin;ZHANG Qiao;XUAN Yongjun;WEI Yanyuan;DUAN Zhenhua;College of Food and Biological Engineering, Hezhou University;Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables;  
The process condition for the preparation of octenyl succinic anhydride modified starch(OAS starch) with respect to the degree of substitution(DS) and reaction efficiency(RE), taking water chestnut starch as raw material, the influences of reaction temperature, reaction time, pH, the amount of OSA and initial starch slurry concentration were investigated and the preparation condition was optimized. With DS as evaluation index, orthogonal test results showed that the optimal parameters were that temperature of 40 ℃, reaction time of 6 h, pH of 8.0, the amount of OSA 5% andinitial starch slurry concentration of 40%. Under such condition(combination experiment 1), the DS and the RE of octenyl succinic anhydride modified starch was 0.022 8 and 59.14%, respectively. With RE as evaluation index, orthogonal test results showed that the optimal parameters were that temperature of 40 ℃, reaction time of 6 h, pH of 8.0, the amount of OSA 2% and initial starch slurry concentration 40%. Under such condition(combination experiment 2), the DS and the RE of octenyl succinic anhydride modified starch was 0.011 4 and 73.75%, respectively. Compared with raw starch, physical and chemical properties test results showed that the transparency, the water absorption rate and oil absorption rate, anti-aging capability, anti-precipitability and freeze-thaw stability of OSA starch were improved significantly.
【Fund】: 广西果蔬保鲜和深加工研究人才小高地子项目(2016GXGSXGD04)
【CateGory Index】: TS236.9
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