麦芽糊精硬脂酸酯的酶法合成及其乳化性的研究

Lipase-Catalyzed Synthesis and Emulsification of Dextrin Ester

DOI：10.3969/j.issn.1673-1689.2013.01.002

中文关键词: 麦芽糊精 硬脂酸 乳化性

英文关键词: dextrin stearic acid emulsification

基金项目:国家“十二五”科技支撑计划项目(2011BAD23B00)

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中文摘要:

研究了麦芽糊精硬脂酸酯的酶法合成工艺及其性能,对该工艺的影响因素进行单因素及正交试验。所确定的较佳工艺条件为:硬脂酸与糊精质量比为4∶1,酶添加量为7 g/L,反应温度65℃,反应时间60 h,并研究了其结构与乳化性能。结果表明:乳液的乳化性随糖酯的质量分数增加而增加。在相同质量分数下,麦芽糊精硬脂酸酯乳化性最好,高于麦芽糖脂肪酸酯以及淀粉脂肪酸酯。

英文摘要:

In this paper,the process of enzymatic catalysis for the synthesis of dextrin ester was investigated.The single factor and the orthogonal experiments for the affecting factors of this technology were carried out.Under the optimum conditions of 7 g/L lipase from Novozym 435,and acid/dextrin molar ratio of 4∶1 at 65 ℃ for 60 h,the optimum process was achieved.The results showed that:the emulsification increased with the concentration of dextrin esters.At the same concentration,the emulsification of the dextrin ester is higher than that of maltose ester and starch ester.

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