β-聚葡萄糖酯化与性质表征及其在油脂微胶囊中的应用.pdfVIP

82 2010,V01．31，No．18 食品科学 ※工艺技术 锣一聚葡萄糖酯化与性质表征及其在 油脂微胶囊中的应用 杨婧，郑为完拳，高媛嫒 (南昌大学食品科学与技术国家重点实验室，江西南昌 330047) 摘要：以∥．聚葡萄糖和辛烯基琥珀酸酐为原料，采用湿法工艺制备辛烯摹琥珀酸∥．聚葡萄糖酯。合适的制备工 烯基琥珀酸聚葡萄糖酯具有优越的水溶性、冻融稳定性和良好的乳化性，水溶液的黏度低。作为乳化剂在油脂微 胶囊化应用中获得了较好的效果，微胶囊制品表面油含量低(1．35％)，包埋率高(93．5％)，电镜分析呈表面光滑，无 裂缝的球形。 关键词：∥．聚葡萄糖；辛烯基琥珀酸∥一聚葡萄糖酯；性质；微胶囊 andCharacterizationof EsterandIts Preparation Octenylsuccinate∥一PolydextroseApplication inPowderOil Microcapsules YANG Wei-Wall4，GAO Jing，ZHENG Yuan—yuan ofFoodScienceand (StateKeyLaboratory Technology，NanchangUniversity，Nanchang330047，Cmna) wereformedinto esterwetmethod． Abstract：2-Octenylsuccinicanhydride(OSA)and∥-polydextroseoctenylsuccinateby of tirm Substrateconcentrationof amountof of 40℃andreactionof4hwere 60％，OSA 3％，pH8．5，reactiontempomturc fortheformationof esterandthe ofsubstitutionofthe obtainedunderthese conditions proper oetenylsuccinatedegree product conditionswas0．0209．The OSAhadexcellentwater and and prepared solubility，freeze／thaw properties stabilityemulsifying its solutionwasa fluid．Its in oil was and oil aqueous low-viscosityapplicationpowermicocapsulespromisingsoybeanmicocapsules wereobservedtobe withoutcracksandwithsmoothsurfaceunder electron spheres scanning microscope(SFaM)． 6-polydextroseeste