Abstract
Octenylsuccinate starch ester, also called pure gum, is non-toxic and odourless modified starch which is widely used in many food fields. This study synthesized pure gum in a reaction kettle using the low molecular weight trehalose and octenyl succinic acid. An orthogonal test was carried out to find how the reaction factors affect the synthetization of octenylsuccinic acid polysaccharide ester and to optimize the reaction at single factor level. The optimal products were obtained using 1:2 of octenylsuccinic acid: alginic acid, catalysed by 0.1% p-toluenesulfonic acid catalyst for 1.5 h at 200°C under vacuum conditions. The gained product contains up to 46% of seaweed gel monoesters. The degree of esterification of the polysaccharide is controlled by the use of the small-molecule trehalose. Compared with the traditional methods, our process can reduce raw material cost and improve emulsification stability of pure gum. These all can significantly improve the market competitiveness of pure gum products.
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