Agarose was successfully modified with octenyl succinic anhydride (OSA) and the factors affecting OSA modifying process were studied. The degree of substitution (DS) could be regulated from 0.02 to 0.21 by changing the reaction condition, simultaneously the molecular weight of the OSA-agarose (OSAG) varied from 342 kD to 483 kD. FT-IR spectrum of the OSAG at 1734 cm⁻¹ and 1576 cm⁻¹ revealed characteristic absorption peaks of the ester carbonyl groups (CO) and the carboxylate (RCOO⁻), respectively. NMR spectrum of the OSAG suggested the main substitution occurred at the C-2 in the d-galactopyranose. The SEM image of agarose showed the porous network structure became dense and the fiber became thin after OSA modification. Compared with original agarose, the prepared OSAG showed novel physical properties including low gelling and melting temperature and high transparency. The remaining gelation ability and newly introduced amphiphilic character anticipate potential application as functional polysaccharide materials in foods.

辛烯基琥珀酸酐（OSA）成功地修饰了琼脂糖，并研究了影响OSA修饰过程的因素。通过改变反应条件，可将取代度（DS）从0.02调节至0.21，同时OSA-琼脂糖（OSAG）的分子量从342kD变化至483kD。在1734厘米的OSAG的FT-IR光谱^-1和1576厘米^-1揭示酯羰基的特征吸收峰（C O）和羧酸酯（RCOO ^- ），分别。所述OSAG的NMR谱表明主取代的在C-2发生d-吡喃半乳糖。琼脂糖的SEM图像显示OSA改性后，多孔网络结构变得致密，纤维变细。与原始琼脂糖相比，所制备的OSAG具有新颖的物理性质，包括低的胶凝和熔化温度以及高的透明度。剩余的胶凝能力和新引入的两亲特性有望作为食品中的功能性多糖材料潜在应用。