月桂酸蔗糖酯是一种重要的食品添加剂,可用作表面活性剂、乳化剂等,因其具有较高的安全性和抗淀粉老化作用,在食品、制糖等行业中具有广泛的应用。以Novozym 435为催化剂,以蔗糖和月桂酸乙烯酯作为底物,在叔戊醇中合成月桂酸蔗糖单酯。以无定形蔗糖作为底物,改善了蔗糖的溶解特性,进一步提升了月桂酸蔗糖单酯产量。对该酶催化体系进行反应条件优化,结果如下,在15 mL叔戊醇中,加入0.09 mol/L无定形蔗糖、0.15 mol/L 月桂酸乙烯酯、16.7 g/L Novozym 435、2 g/L月桂酸钠及20 g/L分子筛,在75 ℃下反应60 h,月桂酸蔗糖单酯的质量浓度达到23.2 g/L,转化率达到49.2%,且未检测到二酯的生成。该研究可为今后酶法合成月桂酸蔗糖单酯的产业化奠定基础,也可为同类产品的开发提供新的思路。
Sucrose laurate is an important food additives which can be used as surfactants, emulsifiers, etc. Because of its high safety and anti-starch aging effect, it has a wide range of applications in food, sugar and other industries. Using Novozym 435 as a catalyst and sucrose and vinyl laurate as substrates, sucrose laurate monoester was synthesized in a tert-amyl alcohol system. Afterwards, amorphous sucrose was used as a substrate to improve the dissolution characteristics of sucrose, the yield of sucrose esters was further increased. The reaction conditions of the enzyme catalytic system were optimized: 0.09 mol/L amorphous sucrose, 0.15 mol/L vinyl laurate, 16.7 g/L Novozym 435, 2 g/L sodium laurate and 20 g/L molecular sieve were added in 15 mL of tert-amyl alcohol. After reacting at 75 ℃ for 60 h, the concentration of sucrose laurate monoester reached 23.2 g/L, the conversion rate reached 49.2%, and the formation of diesters was not detected. The research can lay the foundation for the industrialization of sucrose laurate monoester by enzymatic synthesis in the future, and it can also provide new ideas for the development of similar products.
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