现代食品科技2017，Vol.33Issue(5)：109-114,6.DOI:10.13982/j.mfst.1673-9078.2017.5.018
辛烯基琥珀酸酯化大豆多糖及其乳化性能研究
Study of Octenyl Succinic Ester of Soybean Soluble Polysaccharide and Its Emulsifying Stability
摘要
Abstract
The esterification of soybean soluble polysaccharide (SSPS) and octenyl succinic anhydride (OSA) was used to prepare a novel green polymerized soybean polysaccharide (OSA-SSPS).OSA-SSPS stabilized oil-in-water (O/W) emulsions are good embedding and transporting carriers for lipophilic bioactive compounds.The electrostatic complexation of acid soluble soy protein (ASSP) and OSA was used to prepare an ASSP/OSA-SSPS emulsion in this study.The advantages OSA-SSPS were analyzed specifically by measuring its emulsifying properties,the droplet size distribution of the ASSP/OSA-SSPS emulsion,the ξ-potential,and the microstructure,and comparing them with those of SSPS.The droplet size of the ASSP/OSA-SSPS emulsion was less affected by pH and ionic strength,and ASSP/OSA-SSPS was more stable than SSPS.Therefore,OSA-SSPS had a better emulsifying stability than SSPS.The emulsifying activity and emulsifying stability of OSA-SSPS and the storage stability of the ASSP/OSA-SSPS emulsion were systematically analyzed in this study,which provides a theoretical guide for the preparation of OSA-SSPS and its industrial production in O/W emulsion.关键词
辛烯基琥珀酸酐/水溶性大豆多糖/酯化/乳化稳定性Key words
octenyl succinic anhydride/esterification/soybean soluble polysaccharide/emulsifying stability引用本文复制引用
刘倩茹,冯纪璐,齐军茹..辛烯基琥珀酸酯化大豆多糖及其乳化性能研究[J].现代食品科技,2017,33(5):109-114,6.基金项目
国家自然科学基金青年面上连续资助项目(31370036) （31370036）
中央高校基本科研业务费专项资金项目(2015Z2119) （2015Z2119）
