离子液体环境下淀粉的酶法疏水化改性

Preparation of Hydrophobic Starch Through Lipase-Catalyzed Reaction in Ionic Liquids

DOI：10.3969/j.issn.1673-1689.2017.11.005

中文关键词: 脂肪酶 淀粉 月桂酸 离子液体

英文关键词: lipase,starch,lauric acid,ionic liquid

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中文摘要:

本文作者采用脂肪酶Novozym 435在离子液体环境中对淀粉进行了月桂酸接枝改性，以提高其疏水性能。首先，对不同溶剂体系下的产物进行了取代度测试，并采用红外分析对产物的结构进行了表征，结果表明：在所选体系中，脂肪酶均能成功催化月桂酸与淀粉接枝，其中在离子液体中得到的产物取代度要高于其它体系。其次，对改性淀粉的性能进行了综合分析，改性后的淀粉其润湿接触角明显增大，疏水性提高，DSC测试结果表明改性淀粉耐热性能提高，糊化后淀粉的粘度和透光率都略有下降，SEM表明原淀粉的颗粒形态在改性过程中遭到了破坏，呈现出不规则的片状结构。

英文摘要:

In order to improve the hydrophobilicity of starch，lauric acid was grafted on starch through lipase-catalyzed reaction in ionic liquids. Firstly，the DS values of modified starch and their structure obtained in different solvent systems was detailed studied. Results showed that lauric acid could be successfully grafted on starch by Novozym 435 in all the selected systems. And therein，DS value of modified starch obtained in ionic liquids was much higher than the others. Secondly，the properties of modified starch were tested through water contact angle，DSC，viscosity and SEM. Results showed that the hydrophobicity of modified starch was significantly improved. DSC showed that melting temperature of modified starch was improved. In addition，viscosity and transmittance of the modified starch was slightly reduced accordingly. SEM showed that the surface morphology of starch particles was destroyed and became irregularly sheet structure during modification.

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