摘要
通过单因素和正交试验获得硫酸酯化香豆胶的优化工艺参数:香豆胶添加量为7g,反应温度为0℃,浓硫酸添加量为3mL,正丁醇添加量为6mL。红外光谱分析表明,该条件下硫酸基已经与半乳甘露聚糖结合成酯。酯化后的香豆胶分子粒径减小,黏度降低,且随取代度的增大而下降,表现出较好的溶解性、透明度。冷水溶和热水溶硫酸酯化香豆胶溶液的表观黏度都随浓度的升高而呈指数规律的上升;酯化香豆胶溶液为非牛顿流体,随着温度的升高,表观黏度下降,具有耐热性;酯化香豆胶溶液在碱性条件下较为稳定;冻融处理可使酯化香豆胶溶液的表观黏度下降。
The concentrated sulphuric acid method was used to prepare sulfated fenugreek gum. The optimal technical parameters were： fenugreek 7 g, 0℃, concentrated sulphurie acid 3 mL, butanol 6 mL by concentrated sulphuric acid method. After being sulfated, the molecular size of the fenugreek gum reduced. And its viscosity was lower than before. They are also declined with the increasing of the degree of substitution. The sulfated fenugreek demonstrated a better solubility and transparency.
出处
《食品研究与开发》
CAS
北大核心
2009年第5期59-62,共4页
Food Research and Development
关键词
硫酸酯化香豆胶
硫酸化
表观黏度
溶解性
sulfated fenugreek gum
sulfation
apparent viscosity
solubility
