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Solvent Engineering on Enzymatic Synthesis of Edible Surfactants

酶法合成食用表面活性剂的溶剂工程

基本信息

批准号：
06453175
负责人：
MATSUNO Ryuichi
金额：
$ 4.67万
依托单位：
KYOTO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1996
项目状态：
已结题

项目摘要

Enzymatic synthesis of edible surfactants from hydrophilic and hydrophobic ingredients in food was invesigated. In the first stage of this investigation, b-glucosidase-catalyzed synthesis of alkyl glucosides was made to understand phenomena occuring in such synthetic reaction, although the glucosides are not edible but have a wide range of industrial use. We proposed the equations to predict the yields of desired product and by-products in a conventional aqueous-organic biphasic system, where one of substrates, alcohol, itself was an organic phase. It was found that the equilibrium constant for condensation of glucose and alcohol was independent of the alkyl chain length of alcohol. We proposed a novel reaction system where solid enzyme and glucose were added to alcohol saturated with a buffer. The equilibrium yield of alkyl glucoside in the proposed system was much higher than that in the conventional two-phase system. High stability of the enzyme in the system allowed its reuse in subsequent condensation. It was also found in the system that both of (R) -and (S) -isomers of secondary alcohol could be condensed with glucose by the enzyme to give corresponding glucosides in high yield. A packing material for effective liquid-chromatographic separation of alkyl glucoside and alcohol was found out. A model was proposed to explain the dependence of elution times of solutes on the composition of eluent. Simple methods were proposed for estimation of adsorption isotherm of a solute on an adesorbent from only a pulse response curve ofthe solute. Acylation of erythritol and ascorbic acid by immobilized lipase was also examined. The acylation proceeded stereoselectively in acetonitril with extremely low content of water. The products were identified to be desired products by NMR analysis.

研究了以食品中亲疏水成分为原料酶法合成食用表面活性剂的方法。在本研究的第一阶段，通过b-葡萄糖苷酶催化烷基糖苷的合成，了解了这种合成反应中发生的现象，虽然这些糖苷不能食用，但具有广泛的工业用途。在传统的水-有机双相体系中，其中一种底物乙醇本身是有机相，我们提出了预测所需产物和副产物产率的方程。结果表明，葡萄糖与醇缩合反应的平衡常数与醇的烷基链长度无关。我们提出了一种新的反应体系，将固体酶和葡萄糖加入到含有缓冲液的饱和醇中。在该体系中烷基糖苷的平衡产率远高于传统的两相体系。该酶在系统中的高稳定性允许其在随后的缩合中重复使用。在该体系中还发现，仲醇的(R)和(S) -异构体都能被酶与葡萄糖缩合生成相应的高收率糖苷。研究了一种能有效分离烷基糖苷和醇的液相色谱填料。提出了溶质洗脱时间与洗脱液组成关系的模型。提出了一种简单的方法来估计溶质在吸附剂上的吸附等温线，仅从溶质的脉冲响应曲线。研究了固定化脂肪酶对赤藓糖醇和抗坏血酸的酰化作用。在极低含水量的乙腈中进行了立体选择性的酰化反应。产物经核磁共振分析鉴定为理想产物。