辛烯基琥珀酸麦芽糊精酯的精制及乳化性质  

Purification and Emulsifying Properties of Octenyl Succinic Dextrin Ester

作　　者：黄立新[1] 杜鹏 尹寿伟[1] 农立忠 张元超[1,2] HUANG Lixin;DU Peng;YIN Shouwei;NONG Lizhong;ZHANG Yuanchao(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China;Guangzhou Huatang Food Co.,Ltd.,Guangzhou 510760,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 [2]广州华糖食品有限公司,广东广州510760

出　　处：《华南理工大学学报（自然科学版）》2022年第1期9-15,共7页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东特支计划项目(2019BT02N112);广州华糖食品有限公司广东省省级企业技术中心资助项目(HTLW 2021001);华南理工大学百步梯攀登计划项目(j2tw2021020058)。

摘　　要：为研究辛烯基琥珀酸麦芽糊精酯(OSDE)的精制方法及其乳化性质,以麦芽糊精和辛烯基琥珀酸酐(OSA)为原料,采用水相法制备OSDE,通过乙醇沉淀洗涤法、离子交换法、膜分离法等3种方法对产物进行纯化。结果表明,离子交换法纯化效果最佳且便于后续取代度的测定,膜分离法纯化效果次之,乙醇沉淀洗涤法纯化效果最差。对离子交换法得到的OSDE进行微观形貌和基团变化分析。扫描电镜显示其呈不规则片层状,棱角尖锐,表面较光滑,略有沟状或点状的腐蚀区域;红外光谱分析表明麦芽糊精分子中引入了辛烯基琥珀酸基团。经酯化改性后,OSDE增粘能力提高,剪切变稀性质减弱,与取代度成正相关;随着OSDE取代度增大,乳液的乳化稳定性增强。和常用乳化剂阿拉伯胶相比,OSDE(DS0.0416)的大豆油乳化液乳化稳定性稍弱,流变特性、乳液的微观形态均与之相近且成本较低。这说明OSDE(DS0.0416)在乳化剂和微胶囊壁材应用方面作为昂贵的阿拉伯胶的替代品具有可行的前景。In order to study the purification method of octenyl succinate dextrin ester(OSDE)and its emulsifying properties,this study prepared OSDE with the aqueous phase method by using dextrin and octenyl succinic anhydride as the main raw materials.The product was purified by three methods including ethanol washing method,ion exchange method and membrane separation method.The results show that the purification effect of ion exchange method is the best and is friendly to subsequent determination of substitution degree;the purification effect of membrane separation method was the second;the ethanol washing method shows the worst purification effect.The morphology and group change of OSDE obtained by ion exchange method were analyzed.Scanning electron microscopy(SEM)shows that it is irregular lamellar,with sharp edges and corners,smooth surface,and slightly grooved or spotted corrosion areas;FT-IR analysis shows that the octenyl succinic acid group is successfully introduced into the maltodextrin molecule.After esterification modification,OSDE's viscosity-increasing ability is improved,and the shear thinning property,which is positively correlated with the degree of substitution,is wea-kened;the emulsion stability of the emulsion increases with increase of the degree of substitution of OSDE.Compared with the commonly used emulsifier gum arabic,the soybean oil emulsion of OSDE(DS0.0416)is slightly weaker in emulsification stability,but its rheological properties and microscopic morphology of the emulsion are similar to those of the commonly used emulsifier gum arabic but with lower cost.It shows that OSDE(DS0.0416)has a viable prospect as a substitute for expensive gum arabic in the application of emulsifiers and microcapsule wall materials.

关 键 词：麦芽糊精 辛烯基琥珀酸麦芽糊精酯 离子交换法 膜分离法 流变性 乳化性 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]