中国食品添加剂Issue(1)：104-108,5.
大豆浓缩磷脂的乙酰化改性及性能研究
Study on acetylization modification and properties of condensed soybean phospholipids
摘要
Abstract
The study was to improve the dispersivity and emulsifying of condensed soybean phospholipids and broaden its application in food industry. Condensed soybean phospholipids were acetylated by acetic anhydride without solvent as medium. The influence of the reaction temperature,reaction time and anhydride dosage on the acetylization rate was studied. After single factor and orthogonal experiment,the optimal condition were; reaction temperature 80℃,reaction time 40min and acetic anhydride concentration 3 %. Under the optional conditions the acetylization rate was 68. 92% . At the same time,the dispersivity and emulsifying stability of modified soybean phospholipids and condensed soybean phospholipids were compared. As a result,emulsifying of acetylated phospholipids were improved and dispersivity enhanced as the acetylization rate increased.关键词
浓缩磷脂/乙酰化/乳化稳定性/分散性Key words
condensed soybean/ acetylate/ emulsifying stability/ dispersivity分类
轻工纺织引用本文复制引用
周佳佳,李桂华,韦利革,毕礼政..大豆浓缩磷脂的乙酰化改性及性能研究[J].中国食品添加剂,2013,(1):104-108,5.基金项目
河南省财政厅油料油脂产后精神加工资金项目(2069999). （2069999）
