影响辛烯基琥珀酸淀粉酯乳化效果的因素  

FACTORS INFLUENCING EMULSIFICATION OF STARCH SODIUM OCTENYL SUCCINATE

作　　者：蔡翠杏[1] 汪波[1] 李文芬[1] 张成[1] 颜亨梅[1] 

机构地区：[1]北京师范大学珠海分校工程技术学院,广东珠海519085

出　　处：《北京师范大学学报（自然科学版）》2012年第2期149-152,共4页Journal of Beijing Normal University(Natural Science)

基　　金：珠海市科技计划资助项目(PC20051080);农业专项资金资助项目(201112018);北京师范大学珠海分校科研基金重点资助项目(Z07002);北京师范大学珠海分校青年基金资助项目(200933005)

摘　　要：采用黏度和取代度为指标的测定方法,探讨了影响辛烯基琥珀酸淀粉酯乳化效果的因素.研究结果表明:黏度、取代度、乳化液颗粒大小及其分布状态是影响辛烯基琥珀酸淀粉酯乳化效果的主要因素;乳化液颗粒越小分布越均匀乳化效果越好,反之则越差.我们发现,要获得辛烯基琥珀酸淀粉酯(纯胶)较好乳化效果的条件的优化组合是:1)乳化液颗粒小而均匀;2)黏度为4～4.5mPa.s;3)取代度在0.02以下.该结果为企业提高辛烯基琥珀酸淀粉酯乳化效果,实现企业低投入、高产出、高效益的目标提供了科学依据.Viscosity and degree of substitution were taken as factors influencing emulsification of starch sodium octenyl suecinates. It was found that viscosity, degree of substitution, size of emulsion particles and distribution state were the main factors affecting emulsification of starch sodium octenyl succinates. The better- distribution and smaller emulsion particles, the better the emulsification effect. To obtain good starch sodium octenyl succinate emulsificatin, optimal combination was as the following. Emulsion particles should be small and well-distributed, viscosity value should be in the range of 4-4. 5 mPa. s, substitution should be≤0. 02. This work provides the basis for enterprises to achieve the goal of low input, high output and high efficiency.

关 键 词：辛烯基琥珀酸淀粉酯 乳化效果 颗粒大小 黏度 取代度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]