食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 236 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040433

研究报告

辛烯基琥珀酸酐罗望子多糖的制备及乳化性质研究

  • 曾静怡 ,
  • 黄学 ,
  • 吴红军 ,
  • 张汇 ,
  • 艾连中 ,
  • 谢凡
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  • 1(上海理工大学 健康科学与工程学院, 上海, 200093)
    2(宁夏夏进乳业集团股份有限公司, 宁夏 吴忠, 751101)
第一作者:本科生(谢凡副教授为通信作者,E-mial:xiefan246141@163.com)

收稿日期: 2024-07-08

  修回日期: 2024-08-27

  网络出版日期: 2025-06-19

基金资助

国家自然科学基金面上项目(32472282);国家自然科学基金青年科学基金项目(32201978);宁夏回族自治区重点研发计划项目(2024BBF02015)

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Preparation and emulsification properties of octenyl succinic anhydride tamarind seed polysaccharide

  • ZENG Jingyi ,
  • HUANG Xue ,
  • WU Hongjun ,
  • ZHANG Hui ,
  • AI Lianzhong ,
  • XIE Fan
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(Ningxia Xiajin Dairy Group Co. Ltd. , Wuzhong 751101, China)

Received date: 2024-07-08

  Revised date: 2024-08-27

  Online published: 2025-06-19

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摘要

该研究旨在探究不同用量的辛烯基琥珀酸酐(octenyl succinic anhydride,OSA)对罗望子多糖(tamarind seed polysaccharide,TSP)酯化改性后的乳化能力及乳化稳定性的影响。通过红外光谱、扫描电镜以及热分析对TSP及其酯化产物进行了表征,并分析了OSA-TSP的乳化活性、乳液稳定性及流变学特性。结果表明,OSA酯化取代度越高,乳液粒径越小,zeta电位绝对值越大,乳液稳定性越好。经光学显微镜分析,在pH 7的环境下TSP和3种取代度的OSA-TSP乳液的稳定性最好,乳液稳定性随着环境pH的减小和取代度降低而减弱。该文利用OSA对TSP进行酯化,并对比了不同酯化度的OSA-TSP与TSP的结构特征、乳化能力及乳化稳定性。以期对新型多糖改性及其在工业上的应用提供参考。

关键词： 罗望子多糖; 辛烯基琥珀酸酐酯化; 乳化特性

本文引用格式

曾静怡 , 黄学 , 吴红军 , 张汇 , 艾连中 , 谢凡 . 辛烯基琥珀酸酐罗望子多糖的制备及乳化性质研究[J]. 食品与发酵工业, 2025 , 51(11) : 236 -243 . DOI: 10.13995/j.cnki.11-1802/ts.040433

Abstract

The primary objective of this study was to delve into the influence of varying concentrations of octenyl succinic anhydride (OSA) on the emulsifying proficiency and stability of tamarind seed polysaccharide (TSP) subsequent to esterification.To accomplish this, TSP and its esterified derivatives underwent rigorous characterization utilizing infrared spectroscopy, scanning electron microscopy, and thermal analysis techniques.Furthermore, the emulsifying potential, emulsion stability, and rheological attributes of OSA-modified TSP were meticulously analyzed.The results indicated that the higher the degree of OSA esterification, the smaller the emulsion particle size becomes, accompanied by an increased absolute value of zeta potential, ultimately enhancing emulsion stability.Optical microscopy analysis underscores that TSP and OSA-TSP emulsions with three specific substitution levels exhibit optimal stability in a pH 7 environment, with stability diminishing as either the pH or substitution degree decreases.This study involved the esterification of tamarind polysaccharide with octenyl succinic anhydride, enabling a comparative assessment of the structural characteristics, emulsifying capacity, and emulsification stability between TSP and OSA-TSP samples with varying degrees of esterification.The outcomes presented herein offer valuable insights and serve as a reference for the modification of novel polysaccharides and their potential industrial applications.

Key words： tamarind seed polysaccharide; esterified with OSA; emulsification characteristic

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