辛烯基琥珀酸酯化大豆多糖及其乳化性能研究

Study of Octenyl Succinic Ester of Soybean Soluble Polysaccharide and Its Emulsifying Stability

摘要:

利用辛烯基琥珀酸酐（Octenyl succinic anhydride，OSA）与水溶性大豆多糖（Soybean soluble polysaccharides，SSPS）酯化反应制备一种新型绿色的聚合大豆多糖（OSA-SSPS）。由于基于OSA-SSPS修饰的O/W乳液是脂溶性生物活性化合物很好的包埋和输送载体，本文利用大豆酸溶蛋白（acid soluble soy protein，ASSP）和OSA-SSPS静电复合作用制备ASSP/OSA-SSPS乳液，通过测定OSA-SSPS乳化性能，ASSP/OSA-SSPS乳液的粒径分布，zeta-电位，及其微观形貌，同时对比SSPS，具体分析OSA-SSPS乳化性能的优越性。结果表明，OSA-SSPS乳化活性（EAI）及乳化稳定性（ES）均高于SSPS。同时，ASSP/OSA-SSPS乳液粒径受pH和盐离子浓度变化影响较小，稳定性高于SSPS。因此，相比于SSPS，OSA-SSPS具有更好的乳化稳定性。文章通过对OSA-SSPS乳化活性，乳化稳定性以及ASSP/OSA-SSPS乳液储存稳定性的系统分析，为OSA-SSPS制备及其在O/W乳液中的工业化生产提供理论指导。

Abstract:

The esterification of soybean soluble polysaccharide (SSPS) and octenyl succinic anhydride (OSA) was used to prepare a novel green polymerized soybean polysaccharide (OSA-SSPS). OSA-SSPS stabilized oil-in-water (O/W) emulsions are good embedding and transporting carriers for lipophilic bioactive compounds. The electrostatic complexation of acid soluble soy protein (ASSP) and OSA was used to prepare an ASSP/OSA-SSPS emulsion in this study. The advantages OSA-SSPS were analyzed specifically by measuring its emulsifying properties, the droplet size distribution of the ASSP/OSA-SSPS emulsion, the ζ-potential, and the microstructure, and comparing them with those of SSPS. The droplet size of the ASSP/OSA-SSPS emulsion was less affected by pH and ionic strength, and ASSP/OSA-SSPS was more stable than SSPS. Therefore, OSA-SSPS had a better emulsifying stability than SSPS. The emulsifying activity and emulsifying stability of OSA-SSPS and the storage stability of the ASSP/OSA-SSPS emulsion were systematically analyzed in this study, which provides a theoretical guide for the preparation of OSA-SSPS and its industrial production in O/W emulsion.