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

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

ZHAO Lei,TANG Jing,WANG Cheng-tao   

  1. 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

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

CLC Number: