压力协同温度控制天然阿拉伯胶的熟化改性研究

阿拉伯胶由于具有良好的溶解性、稳定性、乳化性等优异性能,被广泛的应用于生物、医药、食品和工业领域。以天然阿拉伯胶为研究对象,分别考察了压力、温度和处理时间对阿拉伯胶熟化的影响。结果表明,温度是阿拉伯胶熟化改性的主要影响因素,温度越高阿拉伯胶的平均分子量越大,在100℃条件下处理,12 h后平均分子量可达到2.8×107g/mol;超高压不能改变阿拉伯胶的熟化程度,但是能够明显的缩短熟化时间,提高改性效率;红外光谱检测结果表明,高压没有改变阿拉伯胶组分。试验结果将为天然阿拉伯胶的改性提供一种新的方法和途径。

Combined effect of ultra high pressure and temperature on ageing modification of arabic gum

Arabic gum has been widely used for its good solubility,stability,and emulsification properties in food, pharmaceutics,biology,and industry fields. The article focused on the native arabic gum and discussed the aging modifi-cation of arabic gum induced by temperature,high pressure,and processing time. The research results showed that tem-perature was the main influence factor for aging modification of arabic gum ,and its average molecular weight increased with the temperature increasing. After annealed under 100 ℃for 12 hours,the average molecular weight of arabic gum could increased to 2.8＆#215;107 g/mol. Furthermore,high pressure could not change the degree of maturation of arabic gum, but could improve efficiency at the ripening process. The results of IR indicated that the covalent bonds between the molecules of arabic gum was not destroyed by high pressure. The research will provide a new approach and method for the modification of arabic gum.