The Preparation And Utility Of Octenyl Succinic Anhydride Modified Starches

This paper was designed to choose the waxy corn starch as raw material. The relevant physical and chemical properties of octenyl succinate anhydride starch was measured, and then its synthesis of reaction kinetics in aqueous systems was analyzed. Octenyl succinate anhydride starch was prepared with low viscosity starch, which are effective to be used in food as wall material respectively to microeucapsulate oil.First, the common properties of octenyl succinate anhydride starch paste were discussed in this section. The clarity,viscosity,freeze-thaw stability and the emulsification of different products were studied. The results showed that the viscosity and clarity of octenyl succinate anhydride modified starch gel only slightly increased with presence of sucrose,however,the viscosity and clarity of octenyl succinate anhydride starch greatly decreased with presence of sodium chloride and citric acid. Octenyl succinate anhydride starch gel is shear-thinning which should belong to pseudoplastic liquid. With the increase of DS, the clarity, stability and viscosity of OSA starch gel was improved at a wild range.The freeze-thaw stability was weakened. The optimized condition of emulsification is that the amount of OSA starch is 1.2%. The relationship of the reaction kinetics between the degree of substitution and factors was studied.Octenyl succinic anhydride(OSA)modified waxy corn starch was prepared in aqueous slurry systems with the Box-Behnken in the RSA software.According to the central composite test design principles,the method of response surface method (RSM)with 4 factors and 3 levels was adopted. Response surface and contour are finally graphed with the degree of substitution (DS)as the response value.The suitable parameters were as follows: reaction temperature 34℃,reaction period 1.5h,pH of reaction system 8.7,amount of OSA 3%(in proportion to dry starch).The degree of substitution was 0.01437.Finally, choosing the hydrolyzed waxy corn starch to prepare the octenyl succinate starch. The major factors affecting the reaction DE value are investigated systematically such as .the time of acid solution, acid solution temperature, acid concentration. With the DE values of it increased,emulsification of esterifiable starch decreased. When low viscosity octenyl succinate anhydride modified starch is used as wall material of microeucapsulate salad oil-water system,the results show that the powder of the oil possessed the dry surface,uniform particle size,favorable dissolution,good liquidity, low content of surface oil,grease embedding rate.Octenyl succinate anhydride starch (hydrolyzed) is used as emulsifier in emulsified flavor,it can be found that the emulsified flavor do not deposite apparently within 3 days and it's stability is excellent. Octenyl succinate starch embedded vanillin, the infrared spectra show that the peak intensity of some groups were weakened withine the inclusion complexes.They combined with each other polar forces. Volatile vanillin molecules were protected and released gradully.