食品科学

• 工艺技术 • 上一篇    下一篇

辛烯基琥珀酸魔芋葡甘聚糖酯的微波半干法制备工艺及性能

梁叶星,熊家艳,王永红,钟 耕   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市魔芋工程技术中心,重庆 400715
  • 出版日期:2013-07-25 发布日期:2013-08-02

Synthesis and Properties of Octenylsuccinate Konjac Glucomannan Ester by Microwave-Assisted Semi-Drying Method

LIANG Ye-xing,XIONG Jia-yan,WANG Yong-hong,ZHONG Geng   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Konjac Engineering Technology Center of Chongqing, Chongqing 400715, China
  • Online:2013-07-25 Published:2013-08-02

摘要:

以魔芋葡甘聚糖(KGM)和辛烯基琥珀酸酐(OSA)为原料,采用微波半干法制备辛烯基琥珀酸魔芋葡甘聚糖酯(KGOS),通过单因素和四元二次通用旋转组合设计研究KGOS的合成工艺,并对其产物性能进行测定、分析。结果表明:KGOS合成的较优组合为pH2.5、反应温度76℃、反应时间10min、乙醇体积分数70%,在此工艺条件下制备的KGOS的取代度为0.015,其乳化能力及乳化稳定性均较好。

关键词: 微波, 辛烯基琥珀酸酐, 魔芋葡甘聚糖酯, 乳化性

Abstract:

Octenylsuccinate konjac glucomannan ester (OKGE) was prepared from konjac glucomannan (KGM) and
octenyl succinic anhydride (OSA) by microwave-assisted semi-drying method. The synthesis process of OKGE was
explored through single-factor and quadratic rotation composite experimental designs, and the synthesized product
was characterized. The results revealed that the optimal process conditions to prepare OKGE were pH 2.5, reaction
temperature of 76 ℃, microwave treatment time of 10 min, and ethanol concentration of 70%. Under the optimal
process conditions, the average substitution degree of OKGE was 0.015, and its emulsion capacity and emulsion
stability were good.

Key words: microwave, octenyl succinic anhydride, octenylsuccinate konjac glucomannan ester, emulsion capacity