米糠多糖羧甲基化反应条件优化  

Technology optimization of carboxymethylation on polysaccharide from rice bran

作　　者：李哲[1] 袁媛[2] 朱旻鹏[2] 肖志刚[1,2] 王娜[1] 王崇[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品与机械》2016年第1期135-139,166,共6页Food and Machinery

基　　金：哈尔滨市优秀学科带头人基金(编号:2012RFXXN107);黑龙江省教育厅科学技术研究重点项目(编号:12511z006);"十二五"农村领域国家科技支撑计划课题(编号:2012BAD34B02)

摘　　要：选用脱脂米糠提取水溶性多糖,进行羧甲基化修饰,期望通过改性处理提高其功能活性。将米糠多糖与单氯乙酸(MCA)在碱性条件下进行反应,将得到的终产物利用傅里叶红外光谱检测,其证明在未改变原有基团的条件下成功完成羧甲基修饰。试验结果表明,米糠多糖羧甲基化修饰的最优工艺条件为:反应温度52℃、反应时间2.5h、NaOH溶液浓度1.20mol/L、MCA剂量3.20g,在该条件下可以得到反应产物取代度的最大值,为0.99。The experiment used defatted rice bran as materials which extract water-soluble polysaccharide from it, expecting to improve its functional activities by modification. The carboxymethylated derivative of polysaeeharide was prepared by the reaction between rice bran polysaccharide and chloroacetic acid （MCA） in alkaline condition and fourier infrared spectrum suggested that carboxymethylated rice bran polysaccharide was successfully carboxymethylated without changing the original structure of rice bran polysaccharide. The optimal technological conditions for the reaction are： reaction temperature 52 ℃, reaction time 2.5 h, concentration of NaOH 1.2 mol/L, MCA dose 3.20 g. This condition of the rice bran polysaccharide carboxymethylated substitution degree（DS） resulted to a maximum value of 0.99.

关 键 词：米糠 多糖 羧甲基化 红外光谱 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]