Preparation of pure gum raw materials-low brown algae application -- Journal of Oceanology and Limnology,2019,37(3):892-897

	Cite this paper:
	WAN Mengfei, LIU Zhongdong, CHEN Yongfu, LU Caiyuan, LI Kechang, WANG Fahe, WANG Xiaomei, LIU Boxiang. Preparation of pure gum raw materials-low brown algae application[J]. Journal of Oceanology and Limnology, 2019, 37(3): 892-897

Preparation of pure gum raw materials-low brown algae application

WAN Mengfei¹, LIU Zhongdong¹, CHEN Yongfu², LU Caiyuan², LI Kechang³, WANG Fahe³, WANG Xiaomei³, LIU Boxiang⁴

1 Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China;
2 Ruilin Chem. Ltd., Hangzhou 310000, China;
3 State Key Laboratory of Bioactive Seaweed Substances, Qingdao Brightmoon Seaweed Group Co. Ltd., Qingdao 266000, China;
4 Montgomery Lab, Stanford University, CA, USA

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℃ 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.

Key words: trehalose|pure gum|synthesis

Received: 2018-05-22 Revised: 2018-06-18

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Articles by WAN Mengfei

Articles by LIU Zhongdong

Articles by CHEN Yongfu

Articles by LU Caiyuan

Articles by LI Kechang

Articles by WANG Fahe

Articles by WANG Xiaomei

Articles by LIU Boxiang

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