蔗糖硬脂酸酯组成与功能特性的关系及其酶催化合成

马亚茹 , 蓝平 , 汪勇 , 等

doi:10.13995/j.cnki.11-1802/ts.015983

食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 35

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015983

蔗糖硬脂酸酯组成与功能特性的关系及其酶催化合成

展开

(暨南大学，食品科学与工程系，广东高校油脂生物炼制工程技术研究中心，广东广州，510000)

硕士研究生

网络出版日期: 2018-03-26

基金资助

广东省科技攻关计划(2016B020204002)

收起

The relationship between composition and functional properties of sucrose stearate and its enzymatic synthesis by lipase

Expand

(Department of Food Science and Engineering, Jinan University, Guangdong Engineering Technology
Research Center for Oils and Fats Biorefinery, Guangzhou 510000, China)

Online published: 2018-03-26

Fold

摘要

通过测定S系列蔗糖硬脂酸单、双、多酯的含量及其亲水亲油平衡值(HLB值)、起泡性能和乳化性能，探究蔗糖硬脂酸酯组成与功能特性的关系。在此基础之上，以蔗糖和硬脂酸乙酯为底物，十四烷基三甲基氯化铵为相转移催化剂，在有机相中以固定化脂肪酶催化合成低酯化度的蔗糖硬脂酸单酯并研究其物化性能。结果显示：系列蔗糖硬脂酸酯随单酯含量下降，HLB值降低，单酯含量与HLB值之间呈显著相关；起泡能力和泡沫稳定性、乳化稳定性随HLB值减小而降低，但其乳化能力呈先上升后下降的趋势；酶法合成的产物结构经1H-NMR、13C-NMR、ESI-MS确证为蔗糖硬脂酸单酯，其HLB值为14.90，起泡能力、泡沫稳定性和乳化能力、乳化稳定性随质量浓度变化均呈现出一定规律性

关键词： 蔗糖硬脂酸酯; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 组分含量; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 功能特性; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 相关性; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 酶催化

本文引用格式

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, 2018 , 44(3) : 35 . DOI: 10.13995/j.cnki.11-1802/ts.015983

Abstract

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 relationship between its composition and functional properties has been revealed. Furthermore, using sucrose and stearic acid ethyl ester as the substrates, mono-sucrose stearate was enzymatic synthesized in the presence of phase transfer catalyst (myristyltrimethylammonium bromide). The physico-chemical properties of the associate product were investigated. Results showed that the HLB values were decreased with the decreasing of the content of sucrose stearate monoester, which showing a significant correlation. The lower HLB values and lower 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 be increased prior to decreasing in this process. The structure of mono-sucrose stearate synthesized herein has been confirmed by 1H-NMR, 13C-NMR and ESI-MS with a HLB value of 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.

Key words： sucrose stearate; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; composition; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; functional properties; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; correlation; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; enzymatic

Options

文章导航

模态框（Modal）标题

摘要

本文引用格式

Abstract