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食品与发酵工业  2021, Vol. 47 Issue (21): 148-157    DOI: 10.13995/j.cnki.11-1802/ts.027383
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
乙酰化可溶性大豆多糖的制备及其乳化性能研究
徐洁茹, 童群义*
(江南大学 食品学院,江苏 无锡,214122)
Preparation and emulsifying properties of acetylated soybean soluble polysaccharides
XU Jieru, TONG Qunyi*
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
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摘要 以可溶性大豆多糖为原料,利用乙酸酐法制备乙酰化可溶性大豆多糖,研究乙酰化和超滤分离对大豆多糖乳化性能的影响。利用20 nm内径的陶瓷复合膜将乙酰化大豆多糖分为重均分子质量为868.6 k和56.8 kDa的2种多糖组分,通过红外光谱和核磁共振氢谱表征其结构,对比分析其乙酰化和超滤分离前后的乳化活性、乳化稳定性及其稳定的纳米乳液在28 d贮藏期的黏度、乳析指数、粒径、Zeta电位变化,并探讨温度和pH对乳液稳定性的影响。结果表明,乙酰基成功接入到大豆多糖中;与未改性的大豆多糖相比,乙酰化改性后多糖的乳化性显著提高,其制备的纳米乳液在贮藏过程中更稳定,且受温度和pH影响较小;其中,分子质量为868.6 kDa的乙酰化大豆多糖组分的乳化活性、乳化稳定性最高,所稳定乳液受温度和pH的影响最小,在贮藏过程中黏度、粒径、Zeta电位变化最小,乳析现象不明显,激光共聚焦图像表明其乳滴分布均匀。乙酰化改性能有效改善可溶性大豆多糖的乳化性能,且超滤后得到的高分子质量乙酰化可溶性大豆多糖的乳化性及纳米乳液稳定效果更好。
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徐洁茹
童群义
关键词:  乙酰化  超滤  结构表征  乳化性  稳定性    
Abstract: This research was aimed to investigate the effect of acetylation and ultrafiltration on the emulsification properties of soybean soluble polysaccharides (SSPS). SSPS was used to prepare acetylated soybean soluble polysaccharides (Ac-SSPS) by acetic anhydride method. To divide Ac-SSPS into two polysaccharide components with the weight-average molecular weight (Mw) of 868.6 k and 56.8 kDa, a ceramic composite membrane with an inner diameter of 20 nm was used. The chemical structures of SSPS and Ac-SSPS were characterized by Fourier transform infrared (FT-IR) and proton nuclear magnetic resonance spectroscopy (1H NMR). The effects of acetylation and ultrafiltration on the emulsifying activities and emulsifying stabilities of polysaccharides, as well as the viscosities, creaming indexes, particle sizes and Zeta-potentials of stabilized nano-emulsions at 28 d of storage were compared and analyzed. The influences of temperature and pH on the stabilities of the emulsions were also discussed. The results showed that compared with SSPS, the emulsifying properties of Ac-SSPS increased significantly, the nano-emulsions stabilized by Ac-SSPS were more stable during storage and were less affected by temperature and pH. The Ac-SSPS with the Mw of 868.6 kDa showed the highest emulsifying activities and emulsifying stabilities. The stabilized emulsions were hardly affected by temperature and pH, and the changes of viscosities, particle sizes, Zeta-potentials were minimal during storage. In addition, there was almost no whey precipitated in its emulsion system, and the laser confocal image showed that the droplets were evenly distributed. Overall,acetylation can effectively improve the emulsifying properties of SSPS. Compared with Ac-SSPS, the high-Mw Ac-SSPS obtained after ultrafiltration showed better emulsifying properties and stabilities of nano-emulsions.
Key words:  acetylation    ultrafiltration    structure characteristic    emulsifying properties    stabilities
收稿日期:  2021-03-15      修回日期:  2021-04-12           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
作者简介:  硕士研究生(童群义教授为通讯作者,E-mail:tqyjn@163.com)
引用本文:    
徐洁茹,童群义. 乙酰化可溶性大豆多糖的制备及其乳化性能研究[J]. 食品与发酵工业, 2021, 47(21): 148-157.
XU Jieru,TONG Qunyi. Preparation and emulsifying properties of acetylated soybean soluble polysaccharides[J]. Food and Fermentation Industries, 2021, 47(21): 148-157.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027383  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/148
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