不同DE值麦芽糊精的酯化工艺研究

Studies on esterification technology of maltodextrin with different DE values

自制糯玉米麦芽糊精为原料,采用辛烯基琥珀酸酐(OSA)对麦芽糊精进行酯化。探讨了葡萄糖当量(DE)值、反应温度、反应时间、糊精乳浓度、pH值以及辛烯基琥珀酸酐用量等因素对产品取代度的影响。结果表明:酯化麦芽糊精的产品取代度随麦芽糊精DE值的增大而减小。通过单因素实验得到DE值为5%、11%、18%的麦芽糊精最佳酯化工艺条件具有一致性,即在反应温度35℃,反应时间5 h,糊精乳质量分数45%,pH值8.5,酯化剂用量3%(占糊精干基比)条件下,三种DE值麦芽糊精酯化产品的取代度均达到最大值,分别为0.020 3、0.017 9、0.016 1。

Octenyl succinic anhydride （OSA） was used to esterify the home-made sticky maize maltodextrin. Effects of dextrose equivalent （DE） value, reaction temperature, reaction time, mahodextrin concentration, pH value and OSA dosage on product degree of substitution were discussed. Seen from the results, the degree of substitution of esterified maltodextrin decreased with an increase of its DE value. As obtained through the single-factor experiment, the optimum esterification conditions of maltodextrin when DE was 5%, 11% and 18% were consistent, that is to say, under the conditions of reaction temperature 35 ℃, reaction time 5 h, mass fraction of maltodextrin 45%, pH value 8.5 and esterifying agent dosage 3% （proportion to maltodextrin in dry basis）, the degree of substitution of the esterified maltodextrin with 3 DE values all reached its maximum, which were 0. 0203, 0. 0179 and 0. 0161 respectively.