改性菊糖的表面特性及储藏特性  

Interfacial Properties of Modified Inulin and Its Stabilisation

作　　者：胡娟[1] 金征宇[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2007年第4期1-5,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20376029).

摘　　要：菊糖与十八烷基异氰酸酯在有机溶剂中发生甲氨酰化反应,生成的氨甲基菊糖具有表面活性。氨甲基菊糖能明显降低界面张力且在电解质介质中有较高的浊点。实验表明,当NaCl浓度达到4mol/L、MgSO4浓度达到1mol/L,温度升至100℃时溶液仍然未混浊。聚乙二醇(PEG)系列表面活性剂在电解质溶液中没有这么高的浊点,从而显示了氨甲基菊糖作为表面活性剂的优越性。通过储藏实验,发现以改性菊糖为表面活性剂的乳液性能稳定。A novel carbamoylated inulin was made by the reaction of inulin with octadecyl isocyanates, and the carbamoylated inulin can significantly decrease the interfacial tension and exhibit high could points in the electrolyte media. Moreover, without any cloudiness was found at the conditions of 100 ℃, 4 mol/L NaCl and 1 mol/L MgSO4. The results presented here demonstrated that the carbamoylated inulin was a better surfactant. These high cloud points in electrolyte solutions could not be reached with polyethylene glycol （PEG）. This clearly demonstrated the superiority of carbamoylated inulin when compared with surfactants based on polyethylene glycol（PEG）. It demonstrated the emulsion with modified inulin as surfactant is stable when it is stored.

关 键 词：菊糖 甲氨酰化 十八烷基异氰酸酯 表面活性 

分 类 号：TS201[轻工技术与工程—食品科学]