有机相中麦芽糊精疏水改性工艺的研究  

Hydrophobic Modification of Maltodextrin in Organic Phase

作　　者：罗建勇 黄强[2] 扶雄[2] 张嘉诚[2] 刘莎[2] 

机构地区：[1]广州双桥股份有限公司,广东广州510280 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第6期665-667,690,共4页Modern Food Science and Technology

基　　金：广州市科技计划项目(2010C6-I00031);国家农业成果转化资金项目(2009GB2E000280)

摘　　要：以麦芽糊精为原料,对有机相中麦芽糊精疏水改性的最佳工艺进行研究。结果表明,当麦芽糊精的质量浓度为30%、溶剂为95%的乙醇、辛烯基琥珀酸酐的用量为糊精干基的6%时,加碱量对酯化反应的影响最大,各因素的重要性依次为:加碱量、反应温度、反应时间。高取代度辛烯基琥珀酸淀粉酯的最佳工艺条件为:反应温度33℃,反应时间3.0 h,加碱量为糊精干基质量的1.20%。The maltodextrin was modified by octenylsuccinic anhydrate （OSA） in organic phase. The optimum technical conditions were studied. The concentration of the maltodextrin was 30%; 95% ethanol was used as the organic phase; and the dosage of the OSA was 6%. The results showed that the concentration of sodium hydroxide had great effect on the esterification reaction. The order of the importance of the three factors was： sodium hydroxide addition, reaction temperature, reaction time. The optimum reaction temperature, reaction time, and sodium hydroxide addition were 33 ℃, 3.0 h and 1.20% ofmaltodextrin （dry base）, respectively.

关 键 词：麦芽糊精 有机相 辛烯基琥珀酸糊精酯 制备 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]