FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (4): 211-216.doi: 10.7506/spkx1002-6630-201704034

• Processing Technology • Previous Articles     Next Articles

Synthesis and Emulsification Properties of Octenyl Succinic Anhydride-Modified Gum Arabic

SHI Yan, LI Cui, LUO Qi, OUYANG Bailing, TU Zongcai, WANG Hui, HUANG Tao, ZHANG Xiaorong   

  1. 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang 330022, China
  • Online:2017-02-25 Published:2017-02-28

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Abstract: Octenyl succinic anhydride modified-gum arabic (OS-GA) was prepared from gum arabic (GA) and octenyl succinic anhydride (OSA) by a wet method. The synthesis process was optimized by the combined use of one-factor-at-atime method and response surface methodology, and emulsification properties of the synthesized product were determined. The optimal synthesis conditions for OS-GA were determined as follows: OSA, 3.0% (based on the dry weight of GA); initial mass concentration of GA, 40 g/100 mL; pH, 8.85; reaction temperature, 33 ℃; and reaction time, 130 min. Under these conditions, the grafting rate of OS in OS-GA was 1.99%, and its emulsion capacity and emulsion stability were enhanced significantly compared with those of GA.

Key words: gum arabic, octenyl succinic anhydride, octenyl succinic acid-GA ester, response surface analysis; emulsification properties

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