淀粉辛酸酯的制备及其乳化性能的研究

Preparation of Octanoated starch and Studies on the Emulsifying Properties

摘要:

将淀粉与辛酰氯在有机溶剂中反应制备了不同取代度的淀粉辛酸酯，采用红外光谱(FTIR)对其结构进行了表征。此外，进一步研究了淀粉辛酸酯在大豆油与水乳液体系中取代度、淀粉辛酸酯的浓度和油水体积比等条件对淀粉辛酸酯乳液乳化性及乳化稳定性的影响。结果表明，在取代度为0.37、淀粉辛酸酯质量分数为7%时，淀粉辛酸酯显示出较好的乳化性能。在大豆油/水乳液体系中，当油水体积比为4:6时，乳液的乳化性较好。而在油水体积比为2:8时，乳液的乳化稳定性较好。

Abstract:

Starch octanoate (St-C8) with different degree of substitution (DS) were synthesized by corn starch and octanoyl chloride in organic solvent. The structure of St-C8 was identified by infrared spectrum. Moreover, St-C8 was used as the emulsifier of soybean oil and water system. The effect of DS, emulsifier concentration and the proportion of oil phase and water phase (VO/W) on the emulsibility and emulsified stability of emulsion were also investigated in detail. The result indicated that St-C8 exhibited the best emulsibility and emulsified stability when the DS and concentration are 0.37 and 7%, respectively. Furthermore, the emulsion exhibited the best emulsibility and emulsified stability when the VO/W is 4/6 and 2/8, respectively.