Development of low swelling and amphiphilic starch

将马铃薯脂肪酶(Lip)保留淀粉(Lip/PS)浸泡在Lip溶液中，然后用乙醇脱水，然后风干，制备了保留脂肪酶(Lip)的马铃薯淀粉(Lip/PS)。LiP/PS在含或不含OA的正己烷中进行了酰化反应。反应产物用正己烷洗涤后风干，得到无溶剂的OA-PS。OA-PS的OA含量约为5.5%，无溶剂的约为0.6%。OA-PS具有较高的糊化温度、较低的溶胀指数和粘度。OA-PS具有较高的水汽化速率，表面张力随其浓度的增加而降低。这些结果表明，脂肪酶催化的酰化反应可以制得低溶胀的两亲性淀粉。

Lipase (Lip)-retained potato starch (Lip/PS) was prepared by immersing PS in Lip solution and then dehydrating with ethanol prior to air-drying. Lip/PS was acylated in n-hexane containing OA or not. The reaction products were washed withn-hexane, and air-dried to obtain OA-PS and solvent-free one. The OA content was about5.5% for OA-PS, and 0.6% for solvent-free one. OA-PS showed higher gelatinization temperature and markedly low swelling index and viscosity. OA-PS exhibited high water-vaporization rate and decreased surface tension depending on its concentration. These results thus indicate that low swelling and amphiphilic starch could be developed by the lipase-catalyzed acylation.