| 光谱学与光谱分析 |
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| Studies on the Characters and Microstructure of Enzyme and Octenyl Succinic Anhydride Modified Starch |
| ZHANG Xue-chun1, ZHENG Wei-wan1*, TU Zong-cai1, LIN Hong-hui1, WANG Zhen-xing2, KONG Ling-wei1 |
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047，China
2. Institute of Agri-Food Science and Technology，Guangxi Academy of Agricultural Sciences，Nanning 530007，China |
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Abstract Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), UV-Vis spectra, laser nano size detector (LNSD) and scanning electron microscope (SEM) were employed to analyze the characters and structure of enzyme and octenyl succinic anhydride modified starch. The results indicated that the enzymatic starch reacted with octenyl succinic anhydride, bringing only octenyl succinic anhydride groups but not any other groups. The esterification of enzymatic starch only took place in amorphous region, but had no effect on the crystal form of starch granule. The clarity of EOSS increased with the increase in substitution degree. The particle size of oil emulsion made by EOSS was fine and well-distributed, meaning that the emulsion has excellent emulsibility and emulsifying stability. The embedding of oil encapsulated with EOSS is fine. It can be concluded that the properties of EOSS is excellent, and can be used as emulsifier and wall material of microcapsule.
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Received: 2009-11-02
Accepted: 2010-02-06
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Corresponding Authors:
ZHENG Wei-wan
E-mail: zheng3008@yahoo.com.cn
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