响应面法优化脂肪酶催化合成葡萄糖棕榈酸酯

doi:10.7506/spkx1002-6630-201306005

食品科学 ›› 2013, Vol. 34 ›› Issue (6): 19-26.doi: 10.7506/spkx1002-6630-201306005

响应面法优化脂肪酶催化合成葡萄糖棕榈酸酯

赵磊唐婧王成涛

北京工商大学食品添加剂与配料北京高校工程研究中心，食品风味化学北京市重点实验室，北京 100048

收稿日期:2011-10-31 修回日期:2013-01-22 出版日期:2013-03-25 发布日期:2013-03-01
通讯作者: 赵磊 E-mail:zhaolei.btbu@qq.com
基金资助:
国家自然科学基金项目;北京市属高等学校人才强教计划资助项目

Optimized Synthesis of Glucose Palmitate by Immobilized Lipase from Candida sp. with Response Surface Methodology

ZHAO Lei，TANG Jing，WANG Cheng-tao

Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China

Received:2011-10-31 Revised:2013-01-22 Online:2013-03-25 Published:2013-03-01
Contact: Lei Zhao E-mail:zhaolei.btbu@qq.com
Supported by:
;Funding Project for Academic Human Resources Development in Institutions of Higher Learning Under the Jurisdiction of Beijing Municipality

摘要/Abstract

摘要： 对固定化假丝酵母脂肪酶催化合成葡萄糖棕榈酸酯的工艺条件进行研究。在单因素试验基础上，以脂肪酶添加量、底物浓度、底物物质的量比、反应温度、反应时间及分子筛添加量为影响因素，应用二次回归中心组合法进行五因素五水平试验，以葡萄糖棕榈酸酯产率为评价指标，进行响应面分析。结果表明：酶法合成葡萄糖棕榈酸酯的最佳工艺条件为脂肪酶添加量14.67U、底物浓度1.31mol/L、底物物质的量比(棕榈酸:葡萄糖)3.03:1、反应时间6.63h、分子筛添加量0.71g、反应温度45℃、转速150r/min，在此条件下，葡萄糖棕榈酸酯产率实际值为89.72%，与预测值相近。固定化假丝酵母脂肪酶重复使用7次后仍能保持40%的酶活。

关键词: 假丝酵母脂肪酶, 响应面, 优化, 糖酯, 酯化反应

Abstract: The effects of lipase addition amount, substrate concentration, palmitic acid-glucose ratio, reaction temperature, reaction time, and 4 ? molecular sieve amount on the esterification of glucose were studied. The optimal ranges of independent variables were selected on the basis of single-factor tests. Response surface methodology and central composite rotatable design were adopted to evaluate the effects of synthesis variables on the degree of esterification. The results showed that reaction time was the most important parameter. The optimal conditions for esterification were lipase addition amount of 14.67 U, substrate concentration of 1.31 mol/L, palmitic acid-glucose ratio of 3.03:1, reaction time of 6.63 h, 4 ? molecular sieve amount of 0.71 g, and reaction temperature of 45 ℃. The actual degree of esterification was 89.72%, which was close to the predicted value of 94.55%. After seventh repeated use, the residual activity of immobilized lipase remained 40%.

Key words: immobilized Candida sp. Lipase, response surface, optimization, sugar esters, esterification

中图分类号:

赵磊唐婧王成涛. 响应面法优化脂肪酶催化合成葡萄糖棕榈酸酯[J]. 食品科学, 2013, 34(6): 19-26.

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响应面法优化脂肪酶催化合成葡萄糖棕榈酸酯

Optimized Synthesis of Glucose Palmitate by Immobilized Lipase from Candida sp. with Response Surface Methodology

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