摘要
采用氯磺酸-吡啶法,通过单因素和正交实验得出制备硫酸酯化亚麻胶的最佳工艺条件为:吡啶-氯磺酸比值为2,反应温度60℃,反应时间4h,此工艺条件下产物取代度为1.34。红外光谱分析表明,该条件下其部分羟基已被硫酸基取代;酯化后的亚麻胶黏度降低,溶解度和透明度升高,扫描电镜观察到其表面结构疏松程度也升高,但随着取代度的升高,其透明度升高不明显;酯化后的亚麻胶起泡性能明显升高,但泡沫稳定性降低,乳化性明显下降。
Wolfrom method was used to prepare sulfated flaxseed gum.The optimal technical parameters were： pyridine/chlorosulfuric ratio 2, temperature 60℃ and reaction 4h, and the degree of substitution was 1.34. The infared spectrum showed that some hydroxyl was substituted by sulfate group.After being sulfated, the viscosity decreased, solubility and transparency increased, and the loosen degree increased by scanning electron microscope.But the transparency did not increase significantly with degree of substitution increasing.Foamability increased, but stability of foam decreased;emulsifying capacity decreased obviously.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第10期139-141,145,共4页
Science and Technology of Food Industry
