羟丙基麦芽糊精的制备及其性质研究

Study on preparation and properties of hydroxypropyl maltodextrin

以麦芽糊精为原料,环氧丙烷为醚化试剂,制备羟丙基麦芽糊精,并对不同DE(dextrose equivalent葡萄糖当量或葡萄糖值)值的羟丙基麦芽糊精的粘度、凝沉性、冻融稳定性、吸湿性、透明度和稳定性等进行了研究。通过正交实验得出其最佳制备工艺条件为:反应温度35℃,NaOH(质量分数10%)用量10%(w/w),环氧丙烷用量12%(v/w),反应时间18h。不同DE值的麦芽糊精经羟丙基醚化改性后同原麦芽糊精相比,其粘度和相对分子质量相差不大,凝沉性降低,冻融稳定性增强,吸湿性增加;DE值较高的羟丙基麦芽糊精的透明度低于原麦芽糊精,透明稳定性相差不大,DE值较低的羟丙基麦芽糊精的透明度高于原麦芽糊精,透明稳定性增加。

The maltodextrin was used as raw material and epoxy propane as etherification agent in this paper to prepare hydroxypropyl maltodextrin and the viscosity, retrogradation,freeze-thaw stability, hygroscopicity, transparency and stability of hydroxypropyl maltodextrin of different DE values were also studied. The orthogonal experiment showed that the optimum conditions of hydroxypropyl maltodextrin were indicated as follows：reaction temperature was 35℃ and reaction time was 18h,sodium hydroxide and propylene oxide dosage was respectively 10% （w/w） and 12% （v/w）. Compared hydroxypropyl modificated maltodextrin of different DE values with original maitodextrin,its viscosity and molecular weight were almost similar,retrogradation was decreased,freeze-thaw stability and hygroscopicity were increased,the transparency of hydroxypropyl maltdextrin of high DE value was lower than the original maltodextrin and transparent stability was similar while the transparency of low ones was higher than original and transparent stability was increased.