OSA改性糯米粉的理化及乳化特性分析

以糯米粉为原料，利用辛烯基琥珀酸酐(OSA)对其进行疏水改性，制备得到OS糯米粉，研究了OSA改性对糯米粉理化性质的影响，并将改性后的糯米粉作为Pickering乳化剂应用到乳液中。结果表明：随着OSA添加量的增加，糯米粉的取代度(DS)增大，淀粉颗粒表面逐渐变得粗糙，颗粒结构的完整度被破坏，糊化温度降低。改性后糯米淀粉的晶体结构(A型)未改变，但其相对结晶度显著降低。糯米粉经改性后乳化性能改善，其制备的乳液的稳定性随着DS的增加而得到提高，乳液均呈现剪切稀化的非牛顿流体特性，且表现出以弹性为主导的流体特征。乳液粒径随着DS的增加而降低，在储藏14 d后，粒径均增大，乳析现象较明显。

Physicochemical and Emulsifying Properties of OSA Modified Glutinous Rice Flour

Using glutinous rice flour as raw material, octenylsuccinylated glutinous rice flour was prepared with octenyl succinic anhydride (OSA), and was applied in emulsion as Pickering emulsifier. The physicochemical properties of glutinous rice flour hydrophobically modified with OSA were studied in this paper. The results showed that the degree of substitution (DS) of glutinous rice flour had an increase with the increasing amount of OSA, the surface of starch granules gradually became rough, the integrity of granule structure was destroyed and the pasting temperature decreased. At the same time, it was found that OSA modification did not change the crystal structure (type A) of glutinous rice starch, but could significantly reduce the relative crystallinity. The emulsifying capacity of glutinous rice flour was improved with OSA modification, and the stability of prepared emulsion improved with increasing DS. Emulsions displayed shear-thinning and elastic-dominated behavior as a non-Newtonian fluid. The particle size of emulsion decreased significantly when the DS increased, and appeared stratification after 14 days storage.