PDF
Full
Outline
Starch sodium octenyl succinate is a food additive produced by the process of esterification using starch and octenyl succinic anhydride. In this study, the tapioca starch sodium octenyl succinate was prepared and characterized with non-alcohol esterification by substituting the organic reagent-dispersed OSA with the OSA emulsification technique. The results showed that OSA emulsion prepared with soybean phospholipid (SP) as an emulsifier had good stability and dispersibility. The octenyl succinic acid group content, degree of substitution, and substitution efficiency of 1.00% SP-SSOS made using OSA emulsions with 1.00% SP emulsifiers were found to be greater compared to IPA-SSOS made using isopropanol-dispersed OSA. FT-IR showed that 1.00% SP-SSOS and IPA-SSOS had two new characteristic peaks at 1572 cm–1 and 1726 cm–1, with 1.00% SP-SSOS having a stronger peak intensity. Confocal laser scanning microscopy confirmed that the fluorescence intensity of the fluorescence-labeled OS group was slightly stronger in 1.00% SP-SSOS, and a few starch particles contained OS groups inside. The results indicated that the use of high-pressure homogenization and emulsifiers to disperse OSA into micron-sized oily droplets for esterification could increase the contact area between OSA and starch, improving the efficiency of the esterification reaction. To summarize, it is possible to produce SSOS by utilizing the OSA emulsification technique as an alternative to organic reagents for dispersing OSA. This study would provide a reference for the application of an alcohol-free esterification reaction system in the large-scale industrial production of SSOS.
PDF
96
50
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62199257
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
