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The Study on Enzymic Synthesis of Sugar-Fatty Acid Ester

酶法合成糖脂肪酸酯的研究

基本信息

批准号：
08650955
负责人：
HATANAKA Chiaki
金额：
$ 1.34万
依托单位：
Kitakyushu National College of Technology
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1996
资助国家：
日本
起止时间：
1996 至 1997
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08650955/
关键词：
FOOD CHEMICAL ENGINEERING LIPASE-CATALYZED ESTERIFICATION LIPASE SUGAR FATTY ACID ESTER FATTY ACID SUGAR ALCOHOL 食器化学工学

项目摘要

The enzymic eaterification reaction between sugar and oleic acid was examined by using the lipase from Candida Cylindracea and the conversion to the ester was investigated. The saturated aqueous solution of sugar alcohols such as Sorbitol, Erithritol, Xylitol, Mannnitol and Inositol were used as substrates. The reaction was carried out in a reaction system with a controlled very small water content. High cinversion was obtained in the case of Xylitol, Sorbitol, Erithritol and Mannitol, especially over 80% of conversion was attained in Xylitol and Sorbitol. From the result of DSC and UV-spectrum analysis, it seemed that the esterification reaction occurred at the interface between fatty acid and aqueous solution of sugars. When the water content of the reaction system was decreased, the concentration of the sugars at interface became higher and the reaction rate inceased, high conversion was obtained simultaneously by a shift of the equilibrium to the esterification. Sugar alcohols prod … More uced a higher conversion than sugar, but the ring sugar alcohol such as Inositol produced low conversion. The smaller the carbon number of the sugar and sugar alcohol, the greater the conversion. The minimum level of water content needed for esterification was estimated at the range of 300 to 4000 ppm. In these cases the water in the reaction system was bound to the enzyme protein and this water was needed to support the three-dimensional structure and the enzyme activity. From these results, the esterification conversion seemed to be influenced by the adsorption amounts of the sugar alcohol to the interface between water and oleic acid, and the amounts increased proportionally to the concentration and adsorption equilibrium constant of the sugar alcohol.In order to produce the ester by the bioreactor continuously the lipase have to immobilize in the insoluble carrier. It was clear that the lipase was able to entrap in to the high molecular gels which were obtained by polymerization of suspended monomer, N-isopropylacrylamide.. The stability of the enzyme to the temperature and pH increase by this immobilization. And then the feasibility of immobilization of the lipase to silica and polystylene microspheres to which the amino or glycidyl methacylate group were introduced by plasma technique was investigated. These methods were available for the immobilization of lipase. Less

利用圆柱假丝酵母脂肪酶研究了糖与油酸的酶催化酯化反应，并考察了其转化为油酸酯的过程。以山梨糖醇、麦芽糖醇、木糖醇、甘露醇和肌醇等糖醇的饱和水溶液为底物。该反应是在一个控制非常小的含水量的反应体系中进行的。木糖醇、山梨醇、麦芽糖醇和甘露醇的转化率较高，其中木糖醇和山梨醇的转化率达到80%以上。DSC和紫外光谱分析表明，酯化反应发生在脂肪酸与糖水溶液的界面处。随着反应体系含水量的降低，界面糖的浓度升高，反应速率加快，反应平衡向酯化反应转移，同时获得了较高的转化率。糖醇的转化率比糖高，但环糖醇如肌醇的转化率较低。糖和糖醇的碳数越小，转化率越大。酯化所需的最低水含量估计在300至4000 ppm的范围内。在这些情况下，反应系统中的水与酶蛋白结合，这些水是支持三维结构和酶活性所必需的。结果表明，糖醇对油酸和水界面的吸附量对酯化转化率有一定的影响，其吸附量与糖醇的浓度和吸附平衡常数成正比。为了在生物反应器中连续生产酯，脂肪酶必须固定化在不溶性载体中。很明显，脂肪酶能够捕获到由悬浮单体n -异丙基丙烯酰胺聚合而成的高分子凝胶中。通过这种固定，酶对温度和pH值的稳定性增加。在此基础上，研究了等离子体技术将脂肪酶固定在氨基或甲基缩水甘油酯基的二氧化硅和聚苯乙烯微球上的可行性。这些方法适用于脂肪酶的固定化。少