研究辛烯基琥珀酸淀粉酯的取代度与理化特性的关系对提高其性能具有重要意义。以蜡质玉米淀粉和辛烯基琥珀酸酐为原料制备了系列不同取代度的辛烯基琥珀酸淀粉酯，探讨了制备工艺条件，并用红外考察了特征吸收峰随取代度的变化情况。研究了取代度对辛烯基琥珀酸淀粉酯的乳化和包埋性能的影响，结果显示，乳化能力及乳化稳定性随着取代度的增大呈现出先增加后减小的趋势，包埋率则随着取代度的增大而逐渐提高，但二者总体均比进口产品低。进一步采用XRD和DSC技术对自制和进口产品进行结构分析，结果表明，淀粉的结构也是影响产品的乳化及包埋性能的重要因素之一。%It has great significance to study the relationship between degree of substitution (DS)and physicochemical properties for improving the OSA - starch's performance. A series of OSA - starch sam-ples with different DS were prepared from waxy corn starch and OSA,the preparation conditions were dis-cussed,and the change of characteristic absorption peak with DS was determined by infrared rays. The effect of DS on the OSA - starch's emulsifying property encapsulating property was investigated. The re-sults showed that the emulsifying capacity and emulsion stability increased firstly and then decreased with the increasing of DS,while the encapsulating rate increased all the time,but both of them lower than that of the imported product. The structure of the home - made and imported products was further analyzed by using XRD and DSC technology,the results showed that the internal structure of starch is one of the im-portant factors which may affect the OSA - starch's emulsion and encapsulating properties.
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