烷基化果胶的微波合成及其理化性质研究

俸思洁; 王玲华; 梁瑞红; 陈军; 刘伟

doi:10.13386/j.issn1002-0306.2016.07.002

烷基化果胶的微波合成及其理化性质研究

南昌大学食品科学与技术国家重点实验室

基金项目:

国家自然科学基金资助项目(31260386)；

详细信息

作者简介:
俸思洁(1990-),女,硕士研究生,研究方向:食品营养,E-mail:599730117@qq.com。;

梁瑞红(1966-),女,博士,研究员,研究方向:天然产物的研发与开发,E-mail:liangruihong@ncu.edu.cn。;

中图分类号: TS201.7
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出版历程
- 收稿日期: 2015-09-20

Microwave- assisted alkylation of pectin and its properties

State Key Laboratory of Food Science and Technology,Nanchang University

摘要

摘要: 为考察微波辅助果胶烷基化的可行性,本文研究了果胶与溴代己烷的比例、微波功率以及辐射时间对烷基化果胶取代度的影响,以及所得烷基化果胶的理化性质。结果表明:提高果胶与溴代己烷的比例、增加微波功率及辐射时间均有助于取代度的提高,但升高到一定程度后,均趋向平稳。在功率为320 W,果胶:溴代己烷摩尔质量比为1∶1,反应时间为240 s时,取代度为4.81%,优于传统方法用时24 h所得衍生物的取代度(3.60%)。这说明微波辐射能有效降低果胶与溴代己烷的反应时间,提高烷基化取代度。且随着取代度增大,微波辅助烷基化果胶比原果胶具有更高的表观粘度、乳化性(EC)和乳化稳定性(ES)。微波辅助烷基化果胶最大EC和ES能达57.29%和93.61%,优于传统方法制备的烷基化果胶和原果胶。
- 烷基化果胶 /
- 合成 /
- 微波辐射 /
- 表观粘度 /
- 乳化性
Abstract: In order to investigate the feasibility of microwave radiation for assisting alkylation of pectin,the influence of ratio of pectin to bromohexane,microwave power and radiation time on the degree of substitution( DS),as well as the physicochemical properties of alkylated pectin were studied.The results showed that the DS was increased first and reached a plateau value with the increase of the ratio,microwave power,and radiation time.When reaction took place at molar mass ratio of pectin to bromohexane 1 ∶1,and 320 W for 240 s,the DS reached 4.81%,which were superior to that obtained by 24 h traditional method( DS = 3.60%).This results indicated that microwave radiation can improved the DS of alkylated pectin within a shorter processing time. With the increase of DS,microwave- assisted alkylated pectin had higher apparent viscosities,emulsifying capacity( EC) and emulsion stability( ES) compared with original pectin.The maximum EC and ES of microwave- assisted alkylated pectin could reach 57.29% and 93.61%,which was better than that of traditional prepared pectin and the original one.
- alkylated pectin /
- synthesis /
- microwave radiation /
- apparent viscosities /
- emulsifying properties

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