脂肪酶催化月桂酸淀粉酯的合成

doi:10.7506/spkx1002-6630-201306011

食品科学 ›› 2013, Vol. 34 ›› Issue (6): 52-55.doi: 10.7506/spkx1002-6630-201306011

脂肪酶催化月桂酸淀粉酯的合成

辛嘉英1,2，刘铁1，王艳1，陈林林1

1.哈尔滨商业大学黑龙江省普通高等学校食品科学与工程重点实验室，黑龙江哈尔滨 150076；2.中国科学院兰州化学物理研究所，羰基合成与选择氧化国家重点实验室，甘肃兰州 730000

收稿日期:2012-04-10 修回日期:2013-01-30 出版日期:2013-03-25 发布日期:2013-03-01
通讯作者: 刘铁 E-mail:lyclear@qq.com
基金资助:
黑龙江省杰出青年基金项目;黑龙江省教育厅科技创新团队计划项目

Synthesis of Laurate Starch Using Immobilized Lipase

XIN Jia-ying1, 2，LIU Tie1，WANG Yan1，CHEN Lin-lin1

1. Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China；2. State Key Laboratory for Oxo Synthesis and Selective Oxidation, Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences, Lanzhou 730000, China

Received:2012-04-10 Revised:2013-01-30 Online:2013-03-25 Published:2013-03-01
Contact: tie liu E-mail:lyclear@qq.com

摘要/Abstract

摘要： 在无溶剂体系中，用脂肪酶Novozym 435催化合成月桂酸玉米淀粉酯。考察时间、底物配比、酶添加量、水活度等因素对淀粉酯合成的影响。确定最适反应条件为反应时间24h、温度60℃、月桂酸与淀粉质量比4:1、酶添加量3%，取代度可达到0.1339。并使用FT-IR谱图对产物结构进行表征，说明月桂酸玉米淀粉酯合成成功。

关键词: 月桂酸淀粉酯, 无溶剂体系, Novozym 435

Abstract: Laurate starch was synthesized by immobilized lipase Novozym 435 as the biocatalyst in the solvent-free system. The effects of water activity, reaction temperature, reaction time and lipase-substrate ratio on esterification of laurate starch were explored. The results showed that the optimal reaction conditions included reaction time of 24 h, reaction temperature of 60 ℃, lauric acid-starch ratio of 4:1 and lipase-starch ratio of 3:100. Under the optimal reaction conditions, the degree of substitution was 0.1339. The structure of the product was confirmed by FT-IR.

Key words: laurate starch, solvent-free system, Novozym 435

中图分类号:

TS231

辛嘉英1,2，刘铁1，王艳1，陈林林1. 脂肪酶催化月桂酸淀粉酯的合成[J]. 食品科学, 2013, 34(6): 52-55.

XIN Jia-ying1, 2，LIU Tie1，WANG Yan1，CHEN Lin-lin1. Synthesis of Laurate Starch Using Immobilized Lipase[J]. FOOD SCIENCE, 2013, 34(6): 52-55.

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脂肪酶催化月桂酸淀粉酯的合成

Synthesis of Laurate Starch Using Immobilized Lipase

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