Preparation, Properties And Application Of Starch Octenyl Succinate By Microwave

It was studied in this thesis how to prepare Octenyl Succinic Starch Ester with raw material–corn starch by microwave radiation in dry processing. Octenyl Succinic Corn Starch Ester (OSCSE)'s properties and applications were also researched in this paper.The preparation of OSCSE was firstly studied. By single factor experiments,the effects of the varieties of factors on the degree of substitute(DS) and reaction efficiency(RE) of OSCSE were studied,including the power of microwave,the time of radiation,the content of water,the kinds of basifier,the kinds of diluent and so on. Based on those, the perpendicular experiments were used to optimize the technology. The process condition was as follows: the power of microwave 800W,the time of radiation 3.5 min,the content of water 12%,the basifier sodium carbonate,the diluent anhydrous ethanol,the content of basifier 2%(w/w,relative to starch),3%(w/w,relative to starch)octenyl succinic anhydride diluted 4 times with absolute alcohol. The DS of the product was 0.01725, RE is 75.00%.The viscosity of OSCSE made by microwave radiation in dry processing was higher compared to native corn starch. The OSCSE paste was shear-thining, belonging to non-Newtonian fluid, and also had thixotropic. OSTSE's transparency rise, flocculation drop, and freeze-thaw stability was strengthened with DS's increasing. The curves of Brabender showed that after Corn starch's modification with OSA, the gelatinization temperature decrease, the viscosity increase, the stability of hot gel decrease and retrogradation was declined. Otherwise, the OSCSE got the ability of emulsification.The structure of OSCSE was researched with modern instruments. Infra-red spectrometris did not clearly show that OSA and Corn starch were actually linked by ester bond. The result of SEM and PM revealed that reaction mainly occurr at amorphous region and the hurt of starch granule is soft. The OSA group in starch granule result in glass transition temperature's increasing could be gained by DSC analysis, which benefits food storage.The applications of OSCSE in Non-Dairy Cream were investigated at last. OSCSE could be put into Non-Dairy Cream, the optimum condition was as follows: monostearin 0.3%, the content of OSCSE 4%, hydrogenated vegetable oil 15%, sugar 24%, sodium caseinate 1.2%, water 55.5%, the beatened time 5 min, the DS of OSCSE 0.01725. The product prepared according to the optimum formula was similar to the jinzhuan Non-Dairy Cream.