关键词: 非晶木薯淀粉, 合成, 交联辛烯基琥珀酸淀粉酯, 性能, 一步法

Abstract: Using non-crystal starch (N-NS) as raw material，sodium trimetaphosphate (STMP) and Octenyl Succinic Anhydride (OSA) as modification agents，non-crystal cross-linked octenyl succinic anhydride starch ester (N-1-COSAS) was synthesized by one-step process. The properties of N-1-COSAS，such as degree of substitution，combined phosphorus，intrinsic viscosity，transparency，apparent viscosity and blue value，were comparatively studied by the product synthesized by three-step process (N-3-COSAS) to analyze their similarities and differences. The functional groups，morphology，crystal structure and thermostability of the products were characterized by Fourier transform infrared spectroscopy (FT-IR)，scanning electron microscopy (SEM)，X-ray diffraction and differential scanning calorimetry (DSC). The results showed that the degree of substitution，combined phosphorus and intrinsic viscosity for N-1-COSAS were greater than those by N-3-COSAS. The new absorption peak at 1600 cm–1 appeared in the FT-IR spectrum of the two starch esters demonstrated that the esterification reaction were occurred in both processes. The results of XRD indicated that the dispersion degrees of the peaks in N-1-COSAS and N-3-COSAS were similar to those of N-NS but the crystallinities of N-1-COSAS and N-3-COSAS were lower than that of NS. The particle surfaces of N-1-COSAS and N-3-COSAS were rougher than that of N-NS. Moreover，thermostabilities of N-1-COSAS and N-3-COSAS were better than that of N-NS.

Key words: non-crystallization cassava starch, synthesis, cross-linked octenyl succinic anhydride cassava starch ester, performance, one-step process