SSOS膜的制备及其在食品保鲜中的应用

Preparation of SSOS Edible Films and its Application in Food Preservation

本文对辛烯基琥珀酸淀粉酯(SSOS)制备进行研究并将其作为基材在食品保鲜中进行了应用。文章讨论了反应条件对辛烯基琥珀酸淀粉酯取代度的影响,以SSOS为原料进行了膜的制备并将其应用于食品保鲜中。结果表明,当玉米淀粉浓度为0.25 g/mL,反应时间为3 h,反应温度为35℃,pH值为8.5时,酯化反应效率较高,在此条件下SSOS取代度为0.0168。在SSOS膜的制备过程中,当SSOS在浓度为3%时,食用膜的综合性能最好。以SSOS膜包覆食品并对其保鲜性能进行了研究,发现经过4天时间,以SSOS膜包覆蛋糕坯和葡萄,其失水率分别由未包覆时的40.8%和25.6%下降到6.7%和4.2%。SSOS用于纸张表面施胶时,当取代度为0.0381,固含量为0.8613%,拉毛速度达到最大。

The preparation of starch sodium octenyl succinate(SSOS)was researched,which was application in food preservation.Effect of reaction conditions on the degree of substitution of SSOS was discussed,which was used as base material in edible films and its application in food preservation.The results indicate that 0.25 g/mL for concentration,35℃for reaction temperature,3 h for reaction time and 8.5 for pH was the best conditions.In this conditions,SSOS with the degree of substitution was 0.0168.The comprehensive performance of edible film was the best when the concentration of SSOS was 3% during the preparation process of SSOS film.The food was coated with SSOS film and its preservation performance was studied.After 4 days,The water loss rate of cake preforms and grapes decreased from 40.8% and 25.6% to 6.7% and 4.2% when they were coated by SSOS edible films or not.The picking speed reached to it's maximum value when substitution degree was 0.0381 and solid content of SSOS was 0.8613 while using SSOS in surface sizing.