The
relationship between composition and functional propertiesof sucrose stearate
and itsenzymatic synthesis by lipase
MA Ya-ru,LAN Ping,WANG Yong,YAN Ri-an*
（Department of Food Science and
Engineering, Jinan University, Guangdong Engineering Technology Research Center
for Oils and Fats Biorefinery, 510000, Guangzhou Guangdong）
The foaming and emulsifying properties of a
range of sucrose stearates were studied by measuring the content of monoester,
diester, polyester as well as their
hydrophile-lipophile balance (HLB) values. The composition and functional
propertiesrelationship has been revealed; furthermore, an enzymatic synthesis
of mono-sucrose stearate was completed, in a regio-selective method by using
sucrose and stearic acid ethyl ester as the
substrates, in the presence of phase transfer
catalyst (myristyltrimethylammonium
bromide). Thephysico-chemical properties of the associate
product were measured. Results showed that the HLB values were mainly
determined by the content of sucrose stearate monoester, a significant
correlation was observed. As the lower HLBvalues as well as content of sucrose
stearate monoester usually resulted in decreased foaming ability, foam
stability and emulsion stability of the series of sucrose stearate, however,
the emulsifying ability was observed to increase prior to decrease in this
process. The structure of mono-sucrose stearate synthesized by this work has been confirmed by 1H-NMR, 13C-NMR
and ESI-MS with a HLB value 14.90, its foaming ability, foam stability
and emulsifying ability as well as emulsion stability were also evaluated.The
present work provided a theoretical basis for the application and green
synthesis of sucrose stearates.
马亚茹, 蓝平, 汪勇, 等. 蔗糖硬脂酸酯组成与功能特性的关系及其酶催化合成[J]. 食品与发酵工业, 10.13995/j.cnki.11-1802/ts.015983.
MA Ya-ru et al..
The
relationship between composition and functional propertiesof sucrose stearate
and itsenzymatic synthesis by lipase
. Food and Fermentation Industries, 0, (): 1-.
