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不同取代度辛烯基琥珀酸酐修饰普鲁兰多糖的乳化性能和结构特征。

Emulsifying properties and structure characteristics of octenyl succinic anhydride-modified pullulans with different degree of substitution.

机构信息

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.

出版信息

Carbohydr Polym. 2020 Dec 15;250:116844. doi: 10.1016/j.carbpol.2020.116844. Epub 2020 Aug 18.

Abstract

Pullulan was successfully esterified with octenyl succinic anhydride (OSA) in aqueous alkaline solutions. The degree of substitution (DS) was regulated from 0.0163, 0.0346 to 0.0469 by changing the OSA concentration (3.0%, 6.0% and 9.0%, respectively). Meanwhile, the weight-average molecular weight (M) of OSA-pullulans varied from 2.050 × 10, 2.113 × 10 to 2.124 × 10. The chemical structures of OSA-pullulans were characterized by Fourier transform infrared (FT-IR) and proton nuclear magnetic resonance spectroscopy (H NMR), which indicated that OSA groups were successfully grafted into pullulan. The surface tension, interfacial tension and droplet size of the emulsions stabilized by OSA-pullulans significantly reduced with the increase of DS. Furthermore, the emulsion stability (ES) and viscosity dramatically increased with DS compared with those of emulsion stabilized by pullulan. These results indicated emulsifying properties of OSA-pullulans were improved by increasing DS. Additionally, OSA-pullulans had excellent emulsion stability when DS was higher than 0.0346.

摘要

聚麦芽七糖在碱性水溶液中与辛烯基琥珀酸酐(OSA)成功酯化。通过改变 OSA 浓度(分别为 3.0%、6.0%和 9.0%),将取代度(DS)从 0.0163、0.0346 调节至 0.0469。同时,OSA-聚麦芽七糖的重均分子量(M)从 2.050×10、2.113×10 变化至 2.124×10。OSA-聚麦芽七糖的化学结构通过傅里叶变换红外(FT-IR)和质子核磁共振光谱(H NMR)进行了表征,表明 OSA 基团成功接枝到聚麦芽七糖上。OSA-聚麦芽七糖稳定的乳液的表面张力、界面张力和液滴尺寸随着 DS 的增加而显著降低。此外,与由聚麦芽七糖稳定的乳液相比,OSA-聚麦芽七糖的乳液稳定性(ES)和粘度随着 DS 的增加而急剧增加。这些结果表明,通过增加 DS 可以改善 OSA-聚麦芽七糖的乳化性能。此外,当 DS 高于 0.0346 时,OSA-聚麦芽七糖具有优异的乳液稳定性。

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