摘要
以β-聚葡萄糖和辛烯基琥珀酸酐为原料,采用湿法工艺制备辛烯基琥珀酸β-聚葡萄糖酯。合适的制备工艺为底物质量分数60%、酸酐添加量为3%、pH8.5、反应温度40℃、反应时间4h,产物取代度为0.0209;辛烯基琥珀酸聚葡萄糖酯具有优越的水溶性、冻融稳定性和良好的乳化性,水溶液的黏度低。作为乳化剂在油脂微胶囊化应用中获得了较好的效果,微胶囊制品表面油含量低(1.35%),包埋率高(93.5%),电镜分析呈表面光滑,无裂缝的球形。
2-Octenylsuccinic anhydride（OSA） and β-polydextrose were formed into octenylsuccinate ester by wet method.Substrate concentration of 60%,OSA amount of 3%,pH of 8.5,reaction temperature of 40℃ and reaction time of 4 h were proper conditions for the formation of octenylsuccinate ester and the degree of substitution of the product obtained under these conditions was 0.0209.The prepared OSA had excellent water solubility,freeze/thaw stability and emulsifying properties and its aqueous solution was a low-viscosity fluid.Its application in power oil micocapsules was promising and soybean oil micocapsules with OSA added as one of emulsifiers exhibited a lower surface oil content（1.35%） and a higher embedding efficiency（93.5%） and were observed to be spheres without cracks and with smooth surface under scanning electron microscope（SEM）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期82-85,共4页
Food Science
