The Preparation, Properties And Utility Of Octenyl Succinic Anhydride Modified Wheat Starch

Octenyl Succinic Anhydride Modified Wheat Starch(SSOS) was a kind of esterification denaturated starch which made by Octenyl Succinic Anhydride(OSA) and starch.This paper deliberates the preparation of OSA modified starches from raw materia wheat starch and acid hydrolyzed wheat starch in aqueous slurry system.Part of the properties of the OSA modified raw starches were also investigated.At last,we probe into the SSOS used as emulsifier and thickener on the preparation of fish products. Mainly in the following items:1. Based on single-factor test analysis,the optimum conditions including reaction temperature, reaction time, pH and the original concentration of starch slurry of Octenyl Succnic Anhydride modified wheat starch through response surface methodology. The mathematical model is:Y=0.0198+0.000125X₁+0.000767X₂+0.000383X₃+0.000258X₄-0.001358X₁²-0.000375X₁X₂+0.0005X₁X₃+0.0002X₁X₄-0.000946X₂²-0.000025X₂X₃-0.00035X₂X₄-0.000471X₃²+ 0.000075X₃X₄-0.000833X₄² X₁- reaction temperature;X₂- reaction pH value;X₃- reaction time;X₄- starch concentration.The model is highly significant(p < 0.0001),the lack of fit is no significant(p >0.1000).The reaction temperature, pH value, time, starch concentration,and the interaction of the temperature and pH, the time and temperature are significant.The condition were as follows: reaction temperature 35.4℃,pH 8.2, reaction time 5.5h, and the original concentration of starch slurry 30.6%. The degree of substitution was 0.0198 under the condition.2. Results indicated that the optimum hydrolysis conditions for wheat starch were found as follows: reaction temperature 45℃,hydrochloric at 4%,reaction period 18 h. The DE was 30.839%.The suitable parameters for the preparation of hydrolyzed OSA modified wheat starch were as follows:reaction period 4 h,reaction temperature34℃,pH of reaction system 8.0,concentration of starch slurry 37% (in proportion to water),amount of OSA 3.0% (in proportion to starch).The degree of substitution was 0.0204.3.After esterification reaction with OSA,not only the viscosity of the starch became upper,but also the volume of sediment, the resistance freezing and melting, the transparency, the volume of swelling, the solubility are all upper too.And the emulsion capability became much better.The esterification denaturated starch amount in 4g when adding up to higher degrees of emulsion ability.With the increase of DS,the clarity,stability and viscosity of wheat OSA starch gel at a wild range.4. In the preparation of fish products of technology research flecked,rinsing the flesh of fish is very important.The best rinsing environment is: the temperature at 6⁸℃;pH value at 6.8; rinsing minute kept 7min at a time,and rinse 3 times.When the minutes of mincing at 4-4-16min, the gel strength and folding strength of fish products are best.In the caldarium process,two times is better than one.First,heating 40℃, 40min and then heat the fish products in the 85℃,30min,the effect is best.At last,we studied the formula.Adding starch or edible gums can significantly increase the gel strength of fish products.The suitable formula for the preparation of fish products were as follows:the degree of substitution of composite spices is 1%;The concentration of starch is 12%; The concentration of NaCl is 3%,can be better flavor.