Preparation and characterization of long-chain fatty acid esters of maltodextrins

CARB 87

Weixue Zhao, zhwx0406@163.com1, Weiwan Zheng, zhwx0406@126.com2, and Jiao Wu, wujiaomini@163.com2. (1) Nanchang University the Key Laboratory of Food Science , Ministry of Education, Nanchang University, Nanchang ,China, Nanchang, 330047, China, (2) The Key Laboratory of Food Science, Ministry of Education, University of Nanchang, nanchang, 330047, China
An efficient method of synthesizing fatty acid esters of maltodextrins which were new non-ionic surfactants was described. The maltodextrin esters were prepared by esterification of maltodextrins and fatty acid methyl esters of soybean oil via a nucleophilic acyl substitution reaction. The esterification was carried out under a heterogeneous condition with methanol as reaction media in a three-necked flask equipped with a mechanical stirrer. The major factors affecting the reaction were investigated and optimized. The results indicated that a maximum degree of substitution (DS) was 1.0, which was got at 45°C, pH 8.5-9.0 after 5hours. The structural property was studied by FT-IR, 1H-1H and 1H-13C NMR spectroscopy, scanning electron microscopy (SEM) and high pressure size exclusion chromatography, respectively. All of the information confirmed that the acylation occurred and the primary position was 6'-OH.
 

General Posters
6:00 PM-8:00 PM, Tuesday, August 21, 2007 BCEC -- Exhibit Hall - B2, Poster

Division of Carbohydrate Chemistry

The 234th ACS National Meeting, Boston, MA, August 19-23, 2007