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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.8辛烯基琥珀酸菊粉酯的乳化及抑霉性能研究张晓云，张红印，董英，杨其亚，王海英，董曼佳，郑漓玻，丁文慧（江苏大学食品与生物工程学院，江苏镇江212013）摘要：以菊粉为参照，研究了取代度、添加量、冻融等因素对辛烯基琥珀酸菊粉酯乳化能力的影响，考察了辛烯基琥珀酸菊粉酯对扩展青霉、黑曲霉和黑根霉菌丝生长、孢子萌发和芽管伸长的抑制作用。试验结果表明：菊粉经辛烯基琥珀酸酐改性后具有良好-2的乳化性，其乳化能力随取代度（DS
2、）和添加量的增加而增大。当辛烯基琥珀酸菊粉酯（DS=3.17×10）浓度为2.50%时,乳化液乳化效果和冻融稳定性良好，乳液颗粒大小一致、不聚集。抑菌实验表明辛烯基琥珀酸菊粉酯对扩展青霉、黑曲霉和黑根霉三种霉菌的最小抑菌浓度（MIC）分别为1.00%、4.00%和2.00%（m/V），其对扩展青霉、黑曲霉和黑根霉菌丝生长、孢子萌发和芽管伸长抑制作用随辛烯基琥珀酸菊粉酯浓度增加而增强。低于MIC浓度时，辛烯基琥珀酸菊粉酯对扩展青霉菌丝生长、孢子萌发和芽管伸长的抑制作用最强，其次是黑曲霉，对黑根霉的抑制作用较弱。关键
3、词：菊粉；辛烯基琥珀酸酐；化学修饰；乳化稳定性；抑霉性文章篇号：1673-9078(2016)8-64-69DOI:10.13982/j.mfst.1673-9078.2016.8.010StudyontheEmulsifyingandAntifungalPropertiesofOctenylSuccinicAnhydrideModifiedInulinZHANGXiao-yun,ZHANGHong-yin,DONGYing,YANGQi-ya,WANGHai-ying,DONGMan-jia,ZHENGLi-b
4、o,DINGWen-hui(SchoolofFoodandBiologicalEngineering,JiangsuUniversity,Zhenjiang212013,China)Abstract:Theeffectofdegreeofsubstitution(DS),concentration,andfreeze-thawontheemulsifyingpropertiesofinulinandoctenylsuccnicanhydridemodifiedinulin(OSA-In)werestudied.F
5、urthermore,theinhibitoryeffectsofOSAonthegrowthofhyphae,sporegermination,andgermtubeelongationofPenicilliumexpansum,Aspergillusniger,andRhizopusnigricanswereinvestigated.TheresultsshowedthatOSA-Inimprovedemulsifyingpropertiescomparedtoinulin,anditsemulsifying
6、abilityincreasedwiththeincreasing-2concentrationsofDS.OSA-In(DS=3.17×10)ataconcentrationof2.5%exhibitedgoodemulsificationandfreeze-thawstability.Theminimuminhibitoryconcentrations(MIC)ofOSA-Inwereone,four,andtwopercent(m/V)forPenicilliumexpansum,Aspergillusni
7、ger,andRhizopusnigricans,respectively.OSA-Ininhibitedthehyphalgrowth,sporegermination,andgerm-tubeelongationofPenicilliumexpansum,Aspergillusniger,andRhizopusnigricansinadose-dependentmanner.Atsub-MIClevelsofOSA-In,theinhibitoryeffectwashighestonPenicilliumex
8、pansumfollowedbyAspergillusnigerandRhizopusnigricans.Keywords:inulin;octenylsuccinicanhydride;chemicalmodification;emulsionstability;fungusresistance菊粉(Inulin)又称菊糖，它是一种由D-果糖经β料，已被我国和欧美多个国
