辛烯基琥珀酸糖浆酯的响应面优化制备及其性质研究

Optimization of Synthesis Process for Octenyl Succinic Anhydride Modified Corn Syrup by Response Surface Methodology and Partial Properties

为开发新型的乳化剂和高值化利用玉米糖浆,以低DE值的玉米糖浆为原料,采用单因素试验和响应面优化制备辛烯基琥珀酸糖浆酯的最佳条件,并研究辛烯基琥珀酸糖浆酯的黏度、表面张力和乳化性能。结果表明,辛烯基琥珀酸糖浆酯的最佳制备工艺为糖浆浓度51%、pH 8.0、反应温度36℃、反应时间4 h,测得取代度为1.77%。辛烯基琥珀酸糖浆酯相比糖浆具有较高的黏度,且随着取代度的增大,辛烯基琥珀酸糖浆酯的黏度和乳化性能呈升高的趋势,而表面张力有降低的趋势,说明糖浆经辛烯基琥珀酸酐酯化后具有适宜的黏度,良好的乳化性能,可作为表面活性剂或乳化剂开发应用于食品和化工领域。

To exploit new emulsifier and high-valued utilize corn syrup,the suitable parameters for the preparation of octenyl succinic anhydride modified syrup（OSA-CS） was studied by single-factor experiment and response suface methodology,using the low DE value corn syrup as raw material.The viscosity,surface tension and emulsifying property of OSA-CS were studied,too.The results indicated that suitable parameters for the preparation of OSA-CS were as follows：concentration of corn syrup 51％,pH of reaction system 8.0,reaction temperature 36 ℃,reaction period 4 h.The degree of substitution （DS） was 1.77 ％.The viscosity of OSA-CS was higher than the corn syrup,and with the DS increasing,the OSA-CS had the higher viscosity and emulsifying property,but its surface tension was decreased.The OSA-CS showed proper viscosity,good emulsifying property as emulsifier and surfactant in food and chemical industy.