酯化大豆多糖的制备及其分散稳定特性  

On the Preparation of Esterified Soybean Polysaccharides and Its Dispersion Stability

作　　者：齐军茹[1] 赵如霞 刘倩茹[1] 曾伟奇 杨晓泉[1] QI Junru;ZHAO Ruxia;LIU Qianru;ZENG Weiqi;YANG Xiaoquan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2019年第3期78-84,共7页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金资助项目(31771923);华南理工大学中央高校基本科研业务费专项资金资助项目(2015Z2119)~~

摘　　要：将辛烯基琥珀酸酐(OSA)与水溶性大豆多糖(SSPS)进行酯化反应,并通过超滤膜分离技术对酯化后的大豆多糖进行分离纯化从而得到相对分子质量更加集中的酯化水溶性大豆多糖(OSA-SSPS).利用超滤膜对酯化后的大豆多糖进行分离得到OSA-SSPS,并对比了SSPS与OSA-SSPS的红外光谱、粒径、Zeta电位、黏度.结果表明:OSA-SSPS在1733 cm^(-1)处有明显的吸收峰,说明SSPS与OSA发生了酯化反应生成了OSA-SSPS;OSA-SSPS的粒径及电位绝对值均高于SSPS;OSA-SSPS的黏度也高于SSPS.酸性乳饮料稳定性及形貌学分析表明,同SSPS相比,OSA-SSPS具有更优越的蛋白分散稳定性,微滴分布均匀.研究表明,SSPS与OSA的酯化反应过程中,SSPS侧链增长,电位发生变化,空间位阻增强.A simple and eco-friendly procedure was developed to prepare high-molecular-weight octenyl succinic esters of SSPS(OSA-SSPS)via the esterification between soybean soluble polysaccharides(SSPS)and octenyl succinic anhydride(OSA)and then the ultrafiltration membrance of certain molecular weight cut-off(MWCO)was selected for separating OSA-SSPS.The infrared spectra,particle size,Zeta potential and viscosity of SSPS and OSA-SSPS were compared.The results show that there is an obvious absorption peak of OSA-SSPS at 1733cm^-1,indicating that the esterification reaction between SSPS and OSA generated OSA-SSPS;the particle size and absolute potential of OSA-SSPS are higher than that of SSPS;the viscosity of OSA-SSPS is higher than that of SSPS.The stability and morphology analysis of acid milk beverage shows that OSA-SSPS has better protein dispersion stability and uniform distribution of microdroplets than SSPS.The results show that in the esterification reaction between SSPS and OSA,the side chain of SSPS increased,the potential changed and the steric resistance increased.

关 键 词：水溶性大豆多糖 辛烯基琥珀酸酐 酯化 超滤 静电排斥 稳定性 

分 类 号：Q53[生物学—生物化学]