辛烯基琥珀酸菊粉酯的乳化及抑霉性能研究  

Study on the Emulsifying and Antifungal Properties of Octenyl Succinic Anhydride Modified Inulin

作　　者：张晓云[1] 张红印[1] 董英[1] 杨其亚[1] 王海英[1] 董曼佳 郑漓玻 丁文慧[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《现代食品科技》2016年第8期64-69,53,共7页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(31271967);江苏省高校优势学科(PAPD)资助项目;镇江市农业科技支撑计划项目(NY2013004);江苏大学高级专业人才科研启动基金项目(08JDG004)

摘　　要：以菊粉为参照,研究了取代度、添加量、冻融等因素对辛烯基琥珀酸菊粉酯乳化能力的影响,考察了辛烯基琥珀酸菊粉酯对扩展青霉、黑曲霉和黑根霉菌丝生长、孢子萌发和芽管伸长的抑制作用。试验结果表明:菊粉经辛烯基琥珀酸酐改性后具有良好的乳化性,其乳化能力随取代度(DS)和添加量的增加而增大。当辛烯基琥珀酸菊粉酯(DS=3.17×10-2)浓度为2.50%时,乳化液乳化效果和冻融稳定性良好,乳液颗粒大小一致、不聚集。抑菌实验表明辛烯基琥珀酸菊粉酯对扩展青霉、黑曲霉和黑根霉三种霉菌的最小抑菌浓度(MIC)分别为1.00%、4.00%和2.00%(m/V),其对扩展青霉、黑曲霉和黑根霉菌丝生长、孢子萌发和芽管伸长抑制作用随辛烯基琥珀酸菊粉酯浓度增加而增强。低于MIC浓度时,辛烯基琥珀酸菊粉酯对扩展青霉菌丝生长、孢子萌发和芽管伸长的抑制作用最强,其次是黑曲霉,对黑根霉的抑制作用较弱。The effect of degree of substitution（DS）,concentration,and freeze-thaw on the emulsifying properties of inulin and octenyl succnic anhydride modified inulin（OSA-In） were studied.Furthermore,the inhibitory effects of OSA on the growth of hyphae,spore germination,and germ tube elongation of Penicillium expansum,Aspergillus niger,and Rhizopus nigricans were investigated.The results showed that OSA-In improved emulsifying properties compared to inulin,and its emulsifying ability increased with the increasing concentrations of DS.OSA-In（DS=3.17×10^-2） at a concentration of 2.5% exhibited good emulsification and freeze-thaw stability.The minimum inhibitory concentrations（MIC） of OSA-In were one,four,and two percent（m/V） for Penicillium expansum,Aspergillus niger,and Rhizopus nigricans,respectively.OSA-In inhibited the hyphal growth,spore germination,and germ-tube elongation of Penicillium expansum,Aspergillus niger,and Rhizopus nigricans in a dose-dependent manner.At sub-MIC levels of OSA-In,the inhibitory effect was highest on Penicillium expansum followed by Aspergillus niger and Rhizopus nigricans.

关 键 词：菊粉 辛烯基琥珀酸酐 化学修饰 乳化稳定性 抑霉性 

分 类 号：TS201.2[轻工技术与工程—食品科学]