摘要
为改善大豆浓缩磷脂的乳化性能和分散性能,拓宽其在食品行业的应用。本研究以乙酸酐为乙酰化试剂,采用无溶剂介质的方法,对大豆浓缩磷脂进行乙酰化改性。考察了反应温度、反应时间和乙酸酐加入量对乙酰化改性大豆磷脂酰化率的影响。通过单因素试验和正交试验,优化了反应条件,最终确定了大豆浓缩磷脂乙酰化改性的最佳工艺条件。结果表明,当反应温度为80℃,反应时间为40min,乙酸酐加入量为3%时,改性后的大豆磷脂的酰化率为68.92%。同时,对改性前后大豆磷脂的乳化性能和钙皂分散性能进行了研究和比较。结果表明,经乙酰化改性后的磷脂,其乳化性能和钙皂分散性能较原料大豆浓缩磷脂而言,都有不同程度的提高,且酰化率越高的乙酰化改性磷脂,其钙皂分散性能越强。
The study was to improve the dispersivity and emulsifying of condensed soybean phospholipids and broaden its application in food industry. Condensed soybean phospholipids were acetylated by acetic anhydride without snlvent as medium. The influence of the reaction temperature, reaction time and anhydride dosage on the acetylization rate was studied. After single factor and orthogonal experiment, the optimal condition were： reaction temperature 80℃, reac- tion time 40min and acetic anhydride concentration 3%. Under the optional conditions the acetylization rate was 68.92%. At the same time, the dispersivity and emulsifying stability of modified soybean phospholipids and condensed soybean phospholipids were compared. As a result, emulsifying of acetylated phospholipids were improved and disper- sivity enhanced as the acetylization rate increased.
出处
《中国食品添加剂》
CAS
北大核心
2013年第1期104-108,共5页
China Food Additives
基金
河南省财政厅油料油脂产后精神加工资金项目(2069999)
关键词
浓缩磷脂
乙酰化
乳化稳定性
分散性
condensed soybean
acetylate
emulsifying stability
dispersivity
