果胶酰胺化脱酯技术的研究  

Study on amidated de-esterification of high-ester pectin

作　　者：李巧巧[1] 雷激[1] 马力[1] 蒋淑燕[1] 邢国辉[1] 张利[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品工业科技》2007年第5期87-90,97,共5页Science and Technology of Food Industry

基　　金：四川省科技厅攻关项目(04NG003-008);四川省教育厅攻关项目(2005A114);四川省科技厅应用基础项目(05JY029-90-1)资助

摘　　要：以高酯柑橘果胶为原料对高酯果胶酰胺化技术进行了研究,主要针对影响酰胺化脱酯速度以及反应中两对竞争性的反应-氨解反应和水解反应以及脱酯反应和β-降解反应的影响因素进行了探讨,并且以粘度为指标评价了将反应控制在一定低温条件和醇浓度下的必要性。实验结果表明,影响酰胺化过程的主要因素有氨水浓度、温度、反应时间以及体系中的醇浓度。通过控制体系的醇浓度和温度,既可以使酰胺化过程更有效率,又能使酰胺化果胶的酯化度和酰胺化度保持在一定所需范围之内,为工业化的生产打下良好的理论基础。The high-ester citrus pectin was used as the raw material to study the technique of its amidation. The study mainly discusses the factors affecting the rate of de-esterification and two pairs of competitive reactions-ammonolysis vs. hydrolysis ＆ de- esterificaiton vs. β-elimination during the amidation, In addition, the importance of controlling the amidation at low temperature and concentration of isproponal was also evaluated based on the viscosity of product. The experiment showed that the main fators during the amidation involved the concentration of ammonia, temperature, reaction time and the concentration of isproponal in the system. By controlling the concentration of isproponal and the temperature in the reaction system, the process of amidation was efficient and the degree of esterification （DE） and degree of amidation （DA） could be kept within the targeted scope, which provides a good academic background for industrialization.

关 键 词：果胶 酰胺化果胶 氨解反应 水解反应 β-降解反应 

分 类 号：TS202.3[轻工技术与工程—食品科学]