改性菊糖的制备及表面特性  

Synthesis of Modified Inulin and Its Interfacial Properties

作　　者：胡娟[1] 金征宇[1] 王静[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2007年第11期109-112,共4页Food Science

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比聚乙二醇的优越。Inulin has been modified by carbamoylation in organic solvents. The reaction of inulin with octadecyl isocyanates resulted in carbamoylated inulins from which the interfacial properties were determined. The carbamoylated inulins showed a very good reduction of the interfacial tension and very high cloud points in electrolyte media. The cloud point measurements show absence of any cloudiness up to 100 ℃ when NaCl concentrations reaching 4 mol/L arid MgSO4 reaching 1 mol/L. These high cloud points in electrolyte solutions cannot be reached with polyethylene glycol（PEG）. This clearly demonstrates the superiority of carbamoylated inulins when compared with surfactants based on polyethylene glycol（PEG）.

关 键 词：菊糖 甲氨酰化 十八烷基异氰酸酯 表面活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]