摘要
在乙酸催化条件下利用过氧化氢对芝麻浓缩磷脂进行羟基化改性,以芝麻浓缩磷脂碘值的降低为考察指标,研究过氧化氢添加量、乙酸添加量、反应温度、反应时间对芝麻磷脂羟基化改性效果的影响。单因素试验和正交试验的结果表明,芝麻磷脂羟基化改性的最优工艺条件为:过氧化氢添加量为11%,乙酸添加量1.8%,温度55℃,反应时间1 h。在此条件下得到改性芝麻磷脂的碘值(I2)为70.0 g/100 g,较改性前的86.7 g/100 g降低了16.7 g/100 g,降低约20%。改性芝麻磷脂的乳化性为0.16,较改性前的0.52有了明显改善。
Hydroxylation modification of sesame lecithin using hydrogen peroxide in acetic acid under catalytic conditions,in order to reduce the sesame lecithin iodine value as index,study of hydrogen peroxide content,acetic acid content,reaction temperature,reaction time affect the modification effect of sesame phospholipid hydroxyl.The single factor experiment and orthogonal experiment results show,sesame hydroxylated phospholipids optimal process conditions of modification was:adding hydrogen peroxide 11%,acetic acid dosage 1.8%,temperature 55℃,reaction time 1 h.To obtain the modified sesame phospholipid iodine value under this condition(I2, g/100 g)is 70,compared with 86.7in front of the reduced by 16.7,reduced by about 20%.Emulsion modified sesame phospholipid was 0.16,a modified before 0.52 are improved obviously.
出处
《粮食与食品工业》
2013年第6期33-36,共4页
Cereal & Food Industry
基金
国家重点攻关项目"现代农业产业技术体系建设专项"(项目编号:CARS-15-1-10)
河南省食用油脂倍增计划-河南省油料产后精深加工研发专项(项目编号:豫财贸[2010]169号)
关键词
芝麻
磷脂
羟基化
改性
工艺条件
碘值
乳化性
sesame
phosphatide
hydroxylation
modified
process
conditions
iodine value
emulsibility
