利用褐藻酸(盐)多糖制备纯胶的工艺优化  

Optimization of the process for preparing pure gum by using alginic acid(salt)polysaccharide

作　　者：石俊英 刘钟栋[1] 苗攀登 SHI Junying;LIU Zhongdong;MIAO Pandeng(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国食品添加剂》2021年第8期29-35,共7页China Food Additives

基　　金：国家重点研发计划项目(2016YFD0400800)。

摘　　要：纯胶是一种酯类变性淀粉,在食品工业被用作乳化稳定剂和增稠剂。现阶段,纯胶产品存在制备时间长和产品质量不稳定等问题。因此,本研究利用二次酶解法得到褐藻酸(盐)多糖,与淀粉和辛烯基琥珀酸合成纯胶后,进行了正交试验优化反应条件。以反应后得到的纯胶的单酯含量为反应控制指标,对催化剂添加量、反应压力、辛烯基琥珀酸与褐藻酸(盐)多糖质量比、反应温度和反应时间5个因素进行正交试验分析,以确定制备藻类凝胶单酯的最佳反应条件。结果表明:5个因素的影响主次关系为反应温度>催化剂添加量>辛烯基琥珀酸与褐藻酸(盐)多糖质量比>反应时间>反应压力。在0.12%的对甲苯磺酸催化剂中,在低真空条件下于200℃催化1.5h,即可获得最佳产物。所获得的纯胶的取代度达到了45.99%。与传统方法相比,本工艺可以降低原料成本,提高纯胶的乳化稳定性,显著提高纯胶产品的市场竞争力。Pure gum is a modified ester starch that is used as an emulsion stabilizer and thickener in the food industry.At this stage,pure rubber products have problems such as long preparation time and unstable product quality.Therefore,in this study,the alginic acid(salt)polysaccharide was obtained by the secondary enzymatic hydrolysis method,and after the synthesis of pure gum with starch and octenyl succinic acid,the orthogonal experiment was carried out to optimize the reaction conditions.Taking the monoester content of the pure gum obtained after the reaction as the reaction control index,the five factors of catalyst addition,reaction pressure,mass ratio of octenyl succinic acid and alginic acid(salt)polysaccharide,reaction temperature and reaction time are orthogonalized Test analysis to determine the best reaction conditions for the preparation of algae gel monoester.The results showed that the primary and secondary relationship of the five factors is the reaction temperature>the amount of catalyst added>the mass ratio of octenyl succinic acid to alginic acid(salt)polysaccharide>reaction time>reaction pressure.In 0.12%p-toluenesulfonic acid catalyst,the best product can be obtained by catalyzing at 200℃for 1.5h under low vacuum conditions.The degree of substitution of the obtained pure rubber reached 45.99%.Compared with traditional methods,this process can reduce the cost of raw materials,improve the emulsification stability of pure rubber,and significantly improve the market competitiveness of pure rubber products.

关 键 词：纯胶 小分子多糖 正交试验 方差分析 工艺优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]