低取代度醋酸酯改性马铃薯淀粉的性能研究及其在硬胶囊壳的应用-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

低取代度醋酸酯改性马铃薯淀粉的性能研究及其在硬胶囊壳的应用

Study on the properties of low substitution degree potato acetate starch and its application in hard capsule shell

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250302002
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(13)
作者	王屈园, 张慧君, 王若懿, 贺小惠, 徐雪晗, 宋秘钊, 郑程远,
作者单位	齐齐哈尔大学食品与生物工程学院; 果蔬粗粮饮料工程技术研究中心; 齐齐哈尔大学轻工与纺织学院
摘要	目的探究不同低取代度对醋酸酯化马铃薯淀粉的理化性能的影响, 并应用于硬胶囊壳中观察马铃薯醋酸酯淀粉对其性能的影响。方法以马铃薯淀粉为原料, 醋酸酐为酯化剂制备不同低取代度(取代度为0.0143–0.0570)的酯化改性淀粉, 研究不同的低取代度淀粉理化性质与结构的变化, 并将改性淀粉用于硬胶囊壳的制备。结果马铃薯不同低取代度淀粉与原淀粉均为剪切变稀型假塑性流体, 改性淀粉的储能模量和损耗模量均呈上升趋势, 且其储能模量大于原淀粉。改性淀粉相较原淀粉, 其透明度、凝胶强度和持水力得到提升; 膨胀度和溶解度增大。醋酸酐与马铃薯淀粉发生了酯化反应, 主要发生在淀粉颗粒表面, 且没有改变马铃薯淀粉的结晶类型。将马铃薯改性淀粉糊进行硬胶囊壳的制备, 其各项指标均符合《中华人民共和国药典(2020版)》的要求。结论低取代度醋酸酯淀粉可改善天然淀粉的性能和应用范围, 符合国家食品安全标准, 制备植物硬胶囊代替明胶胶囊, 弥补天然淀粉在制备过程中的不足之处, 且符合《中国药典》规定标准。
Abstract	Objective To investigate the effects of different degree of low substitution degree on the physicochemical properties of potato starch, and apply it to the hard capsule shell to observe the effect of potato acetate starch on its properties. Methods Potato starch was used as raw material and acetic anhydride as esterifying agent to prepare esterification modified starch with different low degree of substitution (0.0143–0.0570). The physical and chemical properties and structural changes of different starch with low substitution degree were investigated, and it was used in the preparation of hard capsule shells. Results Both potato starches with different low substitution degrees and the original starch were shear-thinning type pseudoplastic fluids. The energy storage modulus and loss modulus of modified starch showed an increasing trend, and the storage modulus was larger than that of original starch. Compared with the original starch, the transparency, gel strength and water holding capacity of modified starch were improved. The swelling degree and solubility increased. The esterification reaction of acetic anhydride with potato starch occurred mainly on the surface of starch particles, and did not change the crystallization type of potato starch. The modified starch paste of potato was used to prepare the hard capsule shell and all the indexes met the requirements of Pharmacopoeia of the People’s Republic of China (2020 edition). Conclusion The low substitution degree of acetate starch can improve the performance and application range of natural starch, which is in line with the national food safety standards. The preparation of plant hard capsules instead of gelatin capsules can make up for the shortcomings of natural starch in the preparation process, and it is in line with the standards stipulated in Chinese pharmacopoeia.
关键词	马铃薯淀粉;醋酸酯淀粉;低取代度;理化性质;硬胶囊壳
KeyWord	potato starch; starch acetate; low substitution degree; physical and chemical properties; hard capsule shell
基金项目
页码	220-229

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王屈园, 张慧君*, 王若懿, 贺小惠, 徐雪晗, 宋秘钊, 郑程远*. 低取代度醋酸酯改性马铃薯淀粉的性能研究及其在硬胶囊壳的应用 [J]. 食品安全质量检测学报. 2025; 16; (13). 220 - 229.

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