The Preparation, Properties And Utility Of Octenyl Succinic Anhydride Modified Patato Starches

This paper works on the preparation of octenyl succinic anhydride (OSA) starches from patato in aqueous slurry systems and the major factors affecting the esterification are investigated systematically. The suitable parameters for the preparation of OSA-starch from patato are selected as follows: dilution of OSA 5 times with alcohol, reaction period 3h, reaction temperature 35 ℃, pH of reaction system 8.0, concentration of starch slurry 35%. The major factors affecting the hydrolyzation are investigated , and then SSOS are prepared with phydrolyzed patato starch, which are identified safe to be used in food industry.The physicochemical propertied of the products are determined by means of Fourier transform infrared (FT-IR) spectroscopy ,scanning eledtron microscopy (SEM),x-ray diffraction and DSC scanning. The results shows that characteristic absorption of the ester carbonyl groups in the OSA starch at 1724cm^-1, and OSA groups acts by first attacking the surface but causes no change in the crystalline pattern of patato starch. The hurt of starch granule is mostly introduced by hydrolization other than edterification. DSC analysis shows that the glass transition temperature increases as a result of hydrolization, which benefits food storage.The common properties of SSOS paste are discussed in this section. The SSOS paste is shear-shinning, which should belong to Pseudoplastic Liquid. The flocculability drops at room temperature, solubility increases, and the freeze-shaw stability is weakened. The clarity of SSOS reduces but that of hydrolized SSOS rises much .The viscosity of SSOS increases, and is affeced by many factors, including temperature, pH value and medium.The applications of SSOS in food industry are investigated at last. When SSOS is used as thickening agent in salad oil-water system, and the DS of SSOS is 0.017, salad oil's amout 30%, homogenized 5min under room temperature, the most sutable concentration of SSOS is 1.5%. While SSOS (hydrolyzed) is used as emulsifier in emulsified flavor, and the concentration of SSOS (hydrolyzed) is 14%, orange flavor's amout 6%, homogenized 5min under room temperature, it can be found that the emulsified flavor do not deposite apparently within 72hr and it's stability is excellent after being diluted 1000 times.