Research On The Preparation And Emulsibility Of Octenyl Succinic Starch Ester

Octenyl succinic starch ester is different from other emulsifiers. The ester has a long chain hydrocarbon group and the esters are thereby characterized by the presence in the molecule of hydrophobic and hydrophilic groups which give them interesting emulsifying properties. So its application is very wide, for example in food or medicine industry. The thesis contains three sections as follows.1. PreparationPreparation of octenyl succinic dextrin ester and starch ester in aqueous slurry systems. The influences of several important parameters to the preparation were discussed separately, aimed to achieve the optimum preparation technological conditions of the dextrin ester and starch ester in aqueous slurry systems. The optimum technological conditions of dextrin ester were determined as follows: concentration of the dextrin slurry is30%, the pH range is 8.5～9.0, reaction temperature is 35℃, and reaction time is 5 hours. The optimum technological conditions of starch ester were determined as followsxoncentration of starch ester is 35%, the pH range is 8.5～9.0, reaction temperature is 35℃, and reaction time is 6 hours.2. Preparation of different molecule weight of octenyl succinic starch ester Octenyl succinic starch esters of different molecule weight were prepared byuseing different quality of enzyme and different time of reaction. The average molecule weight and distribution of molecular weight were determined by GPC.3. Emulsifying propertyResearch on emulsifying properties is the most important. Research on the emulsifying properties from two faces: the first, the condition of emulsify; the second, the structure of octenyl succinic starch (dextrin) ester. The structure parameters are molecule weight, degree of substitution, the kind of starch, the DE of dextrin. The condition of emulsify include: the viscosity of emulsion, the medium (includingNaCl),the pH of medium, the temperature and so on. The stabilization of emulsion become better when the degree of substitution, the quality of branching chain and the viscosity become bigger. The stabilization of emulsion become worse, when the temperature, the pH of medium and the quality of Nacl become bigger. It will offer the basic of theory and experiment for starch industry.