Enzymatic synthesis of an homologous series of long- and very long-chain sucrose esters and evaluation of their emulsifying and biological properties
Enzymatic synthesis of an homologous series of long- and very long-chain sucrose esters and evaluation of their emulsifying and biological properties
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DOI：
10.1016/j.foodhyd.2021.107149
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发表时间：
2021-09
影响因子：
10.7
通讯作者：
Jian-Peng Zhu;Min-Yi Liang;Ya-ru Ma;L. V. White;M. Banwell;Y. Teng;P. Lan
中科院分区：
文献类型：
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作者：
Jian-Peng Zhu;Min-Yi Liang;Ya-ru Ma;L. V. White;M. Banwell;Y. Teng;P. Lan
某些蔗糖单酯显示出优异的乳化特性以及一系列其他有用的物理化学特性，这些特性源于其两亲性。因此，它们在各种食品制造业中发挥着越来越重要的作用。本研究通过酶促酯交换反应合成了一系列具有长和极长脂肪酸衍生酰基侧链的6-O-酰基蔗糖单酯。研究了这些酯的表面活性、抗菌和抗肿瘤活性。它们的HLB值为10.3-15.7，而与大豆油、菜子油和橄榄油形成的乳液的平均液滴尺寸为380-563 nm。油-水乳液，其中包括一些是更稳定的，甚至在热和离子应力的条件下，比那些使用商业蔗糖酯制备。此外，这些酯显示出对革兰氏阳性细菌和某些真菌的活性，以及对六种肿瘤细胞系发挥抗增殖作用。总之，这些结果表明，标题酯可以作为乳化剂，防腐剂，甚至作为功能性食品在食品工业中具有相当大的实用性。
Certain sucrose mono-esters display excellent emulsifying properties as well as a range of other useful physicochemical characteristics that follow from their amphipathic nature. Accordingly, they are playing increasingly important roles in various food manufacturing industries. In this study, an homologous series of 6-O-acylsucrose mono-esters with long and very long fatty acid-derived acyl side-chains has been preparedviaenzymatic transesterification. The surface-active properties as well as the antibacterial and antitumor activities of these esters have been studied. Their HLB values were 10.3–15.7 while the mean droplet sizes of the emulsions formed with soybean, colza and olive oils were 380–563 nm. Oil-water emulsions incorporating some of them are more stable, even under conditions of thermal and ionic stress, than those prepared using commercial sucrose esters. Additionally, these esters display activities against Gram-positive bacteria and certain fungi as well as exerting antiproliferative effects on six tumor cell lines. Taken together, these results suggest that the title esters could have considerable utility in the food industry by serving as emulsifiers, as preservatives and even as functional foods.