将辛烯基琥珀酸酐( OSA) 与水溶性大豆多糖( SSPS) 进行酯化反应，并通过超滤 膜分离技术对酯化后的大豆多糖进行分离纯化从而得到相对分子质量更加集中的酯化水 溶性大豆多糖( OSA-SSPS) ． 利用超滤膜对酯化后的大豆多糖进行分离得到 OSA-SSPS，并 对比了 SSPS 与 OSA-SSPS 的红外光谱、粒径、Zeta 电位、黏度． 结果表明: OSA-SSPS 在 1733 cm － 1 处有明显的吸收峰，说明 SSPS 与 OSA 发生了酯化反应生成了 OSA-SSPS; OSASSPS 的粒径及电位绝对值均高于 SSPS; OSA-SSPS 的黏度也高于 SSPS． 酸性乳饮料稳定 性及形貌学分析表明，同 SSPS 相比，OSA-SSPS 具有更优越的蛋白分散稳定性，微滴分布 均匀． 研究表明，SSPS 与 OSA 的酯化反应过程中，SSPS 侧链增长，电位发生变化，空间位 阻增强．

A simple and eco-friendly procedure was developed to prepare high-molecular-weight octenyl succinic esters of SSPS ( OSA-SSPS) via the esterification between soybean soluble polysaccharides ( SSPS) and octenyl succinic anhydride ( OSA) and then the ultrafiltration membrance of certain molecular weight cut-off ( MWCO) was selected for separating OSA-SSPS． The infrared spectra，particle size，Zeta potential and viscosity of SSPS and OSA-SSPS were compared． The results show that there is an obvious absorption peak of OSA-SSPS at 1733cm － 1 ， indicating that the esterification reaction between SSPS and OSA generated OSA-SSPS; the particle size and absolute potential of OSA-SSPS are higher than that of SSPS; the viscosity of OSA-SSPS is higher than that of SSPS． The stability and morphology analysis of acid milk beverage shows that OSA-SSPS has better protein dispersion stability and uniform distribution of microdroplets than SSPS． The results show that in the esterification reaction between SSPS and OSA，the side chain of SSPS increased，the potential changed and the steric resistance increased．