摘要
研究了辛烯基琥珀酸糊精酯的合成工艺以及其乳化性能,并以产品的取代度(DS)为指标,对该酯化工艺的影响因素进行了单因素实验。实验结果表明在OSA添加量为糊精干基3%的条件下,最佳的工艺条件为:麦芽糊精乳质量分数40%,反应体系pH值8.5,反应温度35℃,反应时间5 h;经红外光谱扫描后,产品在1725 cm-1处有C=O伸缩振动吸收峰,在1574 cm-1处有C=C伸缩振动吸收峰;糊精酯可以作为乳化剂应用于饮料乳液的制备,随着DE值的增大,其乳化油滴的能力降低。
The synthetic technology and emulsifying properties of octenyl succinic dextrin ester were investigated. Based on the degree ot substitution （DS） of products, the single factors affecting the esterifying technology were carried out. The results showed that, when adding dosage ol OSA was 3%, the optimum technological conditions were determined as follows： concentration of the dextrin slurry 40%, the pH 8.5, reactior temperature 35 ℃, and reaction time 5 h. IR spectral analysis revealed that the C=O and C=C vibration absorption peaks appeared at 1725 and 157z cm-1, respectively. Dextrin ester could be used as emulsifier in beverage emulsion. With the DE value increasing, the ability of stabilizing oi decreased .
出处
《现代食品科技》
EI
CAS
北大核心
2012年第9期1157-1160,共4页
Modern Food Science and Technology
基金
国家自然科学基金项目(31101378)
广东省部产学研结合项目(2011B090400262)
广州市科技计划项目(2010C6-I00031)
