The Preparation And Application Research Of Low Viscosity SSOS

Starch sodium octenyl Succinate (SSOS), a kind of modified starch, has been widely used in food, paper, pharmaceutical, cosmetics and other industries for its good properties such as non-toxicity, high emulsion stability and biodegradability. Their application and performance receives more and more people’s attention.In this article, by means of denaturation using physical, chemical and enzyme modified methods, SSOS with low viscosity, small molecular weight, good emulsification performance was obtained.This paper studies the following aspects:1. The process of starch decrystallization:Alcohol method was used to process the crystallization of corn starch and Crystallinity of the products was studied by X-ray diffrac-tion. The results indicate that when alcohol amount is50%, after30min treatment under85℃, The relative Crystallinity of the products drops from24.4%to2.15%.2. Preparation of SSOS:SSOS was obtained by esterification from OSA and corn starch (or decrystallized corn starch) in weak alkaline environment. The optimized conditions are reaction temperature of35℃, pH of8.5, reaction time of3h, concentration of starch slurry of0.25g/mL, and the amount of OSA of3%of dried starch for original starch, and reaction temperature of40℃, pH of8.0, reaction time of3h, concentration of starch slurry of0.25g/mL, and the amount of OSA of3%of dried starch for decrystallized starch. Under these conditions, the degree of substitution rose from0.0161to0.0205, and reaction efficiency fron67.47%and85.94%, respectively. Which indicate that esterification is more easily to occur after crystallization.3. Degradation of SSOS:Oxido and enzymatic degradation of starch sodium octenyl succinate are performed respectively. When H2O2was used as oxidizer, the optimized conditions are DS=0.010,35℃, pH=7.0,3h, and dosage of H2O2which accounted for SSOS mass percentage with the concentration of30%is33%. The low viscosity SSOS produced has a carboxyl group content of0.19%. When SSOS was enzymatically degraded by a-amylase, the optimized conditions are reaction temperature of60℃, pH of5.5, and enzyme dosage of 2.5U/g, reaction time of2h, reaction temperature of55℃for the esterification product of original starch, and the optimized conditions are enzyme dosage of0.041U/g, reaction time of0.5h, reaction temperature of55℃for the esterification product of decrystallized starch. The results indicate that decrystallized SSOS is easier to be degraded than original starch esterification product.4. The performance study of degraded SSOS:The investigation of performance of degraded SSOS indicates that when intrinsic viscosity of enzymatically degraded SSOS is28.87mL/g, and that of decrystallized SSOS is39.47mL/g, that of oxidized SSOS is37mL/g, the product has low molecular weight, low viscosity, and good emulsifying property.