粮油食品科技

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羟基化大豆磷脂酰化改性的研究
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Study on modification of hydroxylated soybean phospholipids by acylation
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    摘要:

    以顺丁烯二酸酐为酰化试剂,对羟基化大豆磷脂进行酰化改性。考察了反应时间、反应温度和酰化试剂加入量对羟酰化改性大豆磷脂酰化率的影响。通过响应面优化实验,最终确定了羟基化大豆磷脂酰化改性的最佳工艺条件。结果表明,当反应时间为30 min、反应温度为55 ℃、顺丁烯二酸酐加入量为4%时,改性后大豆磷脂的酰化率为61.60%。采用红外图谱分析得出改性后的磷脂有酰胺基的生成,通过乳化稳定性实验得出羟酰化中和后磷脂的乳化稳定性有一定程度的提高。

    Abstract:

    Taking maleic anhydride as acylating agent, hydroxylated soybean phospholipids were acylated. The influences of reaction time, reaction temperature and anhydride dosage on the acylating rate of modified phospholipids were studied. The reaction conditions were optimized by response surface methodology as follows: reaction time 30 min, reaction temperature 55 ℃, and acylating reagent dosage 4%. Under the optimum conditions, the acylating rate was 61.60%. Infrared spectrum characterized that amide groups were generated in the acylated modified phospholipids. Compared with raw phospholipids, the emulsifying stability of hydroxylated and acylated phospholipids were improved in a certain degree.

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祝品,李桂华,康雪梅,毛程鑫.羟基化大豆磷脂酰化改性的研究[J].粮油食品科技,2015,23(3):40-44.

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  • 在线发布日期: 2015-09-06
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