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Non-catalytic synthesis of food components in subcritical water

亚临界水中食品成分的非催化合成

基本信息

批准号：
16580098
负责人：
KIMURA Yukitaka
金额：
$ 2.37万
依托单位：
Kyoto University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2006
项目状态：
已结题

项目摘要

Water which is maintained in its liquid state at 100-374℃ and a high pressure is called as subcritical water. In subcritical water, the ion product of H^+ and OH^-increases about a thousand times higher than that in an ambient water. It makes non-catalytic reaction proceed in subcritical water. The non-catalytic reaction is good for environment in the earth and is available to construct a good food processing system. So, I investigated non-catalytic reaction to synthesize food components in subcritical water. Firstly, converted reaction from monosaccharides to 5-hydroxy-2-methyl furfural (HMF) was studied during hydrolysis of monosaccharides in subcritical water. The kinetics of hydrolysis of four kinds of monosaccharides obeys to Weibull equation. Fructose gave the highest conversion, 48%, of HMF among fructose, galactose, glucose, and mannose. Secondly, we confirmed that condensation reaction between a peptide and a dicarboxylic acid proceeded without any catalytic agent additive in subcritical water (100-140℃) by analysis of the product via LC-MS and MALDI-TOF. The higher temperature and the lesser number of OH residue in the dicarboxylic acids gave a higher yield of the condensation product. Finally, isomerization from linoleic acid to its conjugated isomers in subcritical water (200-260℃) was investigated. Elongation of reaction time and higher temperature gave a higher yield of the conjugated linoleic acids (CLA). However, the conversion was very low, 1%, even in the maximum value. The ratio of trans-10, cis-12 CLA to cis-9, trans-11 CLA was constantly 0.6 in any conditions of the reactions. As mentioned above, it became clear that hydrolysis, synthesis, and isomerization proceed without any catalytic reagent additive in subcritical water and that food components can be produced through these reactions.

在100-374℃、高压下保持液态的水称为亚临界水。在亚临界水中，H^+ 和 OH^- 的离子积比环境水中的离子积增加约一千倍。使非催化反应在亚临界水中进行。非催化反应有利于地球环境，可构建良好的食品加工系统。因此，我研究了在亚临界水中合成食品成分的非催化反应。首先，研究了亚临界水中单糖水解过程中单糖转化为5-羟基-2-甲基糠醛（HMF）的反应。四种单糖的水解动力学均服从Weibull方程。在果糖、半乳糖、葡萄糖和甘露糖中，果糖的 HMF 转化率最高，为 48%。其次，我们通过LC-MS和MALDI-TOF对产物进行分析，证实肽和二元酸之间的缩合反应在亚临界水（100-140℃）中不添加任何催化剂的情况下进行。较高的温度和二羧酸中较少的OH残基使得缩合产物的产率较高。最后，研究了亚油酸在亚临界水（200-260℃）中异构化为其共轭异构体。延长反应时间和提高温度可提高共轭亚油酸 (CLA) 的产率。然而，即使在最大值下，转化率也非常低，只有 1%。在任何反应条件下，反式10、顺式12 CLA与顺式9、反式11 CLA的比率恒定为0.6。如上所述，很明显，在亚临界水中无需添加任何催化试剂即可进行水解、合成和异构化，并且可以通过这些反应生产食品成分。

项目成果

期刊论文数量（16）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

Condensation Reaction between Angiotensin II and Dicarboxylic Acid in Water at High Temperature without Any Catalytic Agent Additive

血管紧张素II与二元酸在水中在不添加任何催化剂的情况下高温缩合反应

DOI：
发表时间：
2005
期刊：
Biotechnology Progress 21・4
影响因子：
0
作者：
C.Usuki;Y.Kimura;S.Adachi;T.Asano et al.
通讯作者：
T.Asano et al.

Conversion of Linoleic Acid to Its Conjugated Isomers in Subcritical Water

亚油酸在亚临界水中转化为其共轭异构体

DOI：
发表时间：
2006
期刊：
Japan Journal of Food Engineering 7・2
影响因子：
0
作者：
Shuji Kodama;Atsushi Yamamoto;Reiko Iio;Keiji Sakamoto;Akinobu Matsunaga;Kazuichi Hayakawa;C.Usuki et al.
通讯作者：
C.Usuki et al.

Conversion of linoleic acid to its conjugated isomers in subcritical water.

在亚临界水中亚油酸转化为其共轭异构体。